Left-over Ragout

Name: Left-over Ragout
Ingredients: a cupful of sliced onions; a cupful of cold gravy; a cupful of canned or fresh stewed tomatoes; paprika; a pinch of curry powder; sliced cold meat

From The National home cook book, 1900

Presented as published in 1900. 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

250Calories

13 gProtein

44 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories250 kcal

Protein13 g

Carbohydrates44 g

Fiber7.1 g

Sugars16 g

Total Fat6.4 g

Saturated Fat2.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.5 g

Cholesterol7.1 mg

Sodium1163 mg

Potassium962 mg

Calcium137 mg

Iron5.7 mg

Magnesium49 mg

Phosphorus165 mg

Zinc3 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A23 mcg

Vitamin E2.3 mg

Vitamin K6.8 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate101 mcg

Choline51 mg

Caffeine0 mg

Water647 g

As published

This recipe was extracted from The National home cook book (1900), page 48. The excerpt below is the record exactly as published.

eft-over. -ragout,” is made as follows: Fry in butter until tender and - colored a light yellow, a cupful of sliced Spanish, Bermuda - or young onions; add a cupful each of cold gravy and canned or fresh stewed, tomatoes, with paprika salt and a pinch of — curry powder, if curry is liked; stew 15 minutes and add the sliced cold meat

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