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Mild Ragout of Garlic
From Modern cookery, in all its branches, 1884
Serves 2
Changing water frequently reduces pungency.
Presented as published in 1884. 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
407Calories
20 gProtein
65 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories407 kcal
Protein20 g
Carbohydrates65 g
Fiber4.4 g
Sugars14 g
Total Fat7.2 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium479 mg
Potassium435 mg
Calcium341 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus286 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C15 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate26 mcg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 136. The excerpt below is the record exactly as published.
MILD RAGOUT OF GARLIC, OR, L’AIL A LA BORDELAISE. Divide some fine cloves of garlic, strip off the skin, and when all are ready throw them into plenty of boiling water slightly salted ; in five minutes drain this from them, and pour in as much more, which should also be quite boiling ; continue to change it every five or six minutes until the garlic is quite tender : throw in a moderate pro- portion of salt the last time to give it the proper flavour. Drain it thoroughly, and serve it in the dish with roast mutton, or put it into SATJCEg. 1*27 CHAP. V.1 good brown gravy or white sauce
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