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Lamb's Fry (Ragout)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
327Calories
5 gProtein
21 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories327 kcal
Protein4.9 g
Carbohydrates21 g
Fiber1.1 g
Sugars6.4 g
Total Fat19 g
Saturated Fat6.9 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.1 g
Cholesterol27 mg
Sodium1699 mg
Potassium385 mg
Calcium40 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline17 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Recipes for the million (1891), page 124. The excerpt below is the record exactly as published.
LAMBS FRY (RAGOUT). — Put them into a light braise with a shalot, thin slices of fat ham, sweet herbs, thyme, a bay leaf, pepper, salt, .sufficient broth, and a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.