Mutton Ragout

Name: Mutton Ragout
Ingredients: the mutton (generally cooked) also sliced; Potatoes and onions pared and sliced evenly; Potatoes and onions pared and sliced evenly; some stock liquor made from bones; a liberal seasoning of salt and pepper; a liberal seasoning of salt and pepper

From The profession of cookery, from a French point of view, 1894

Use generally cooked mutton for best results.

Presented as published in 1894. 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

351Calories

9 gProtein

81 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories351 kcal

Protein9.5 g

Carbohydrates81 g

Fiber11 g

Sugars15 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium30 mg

Potassium1713 mg

Calcium105 mg

Iron3.1 mg

Magnesium99 mg

Phosphorus258 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.2 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate102 mcg

Choline55 mg

Caffeine0 mg

Water505 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 43. The excerpt below is the record exactly as published.

Potatoes and onions pared and sliced evenly, the mutton (generally cooked) also sliced and each piece dipped into flour; fill the dish with alternate layers of these, then pour over some stock liquor made from bones, and a liberal seasoning of salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.