Potato Ragout

Name: Potato Ragout
Ingredients: an onion; 2 oz of any cold cooked meat; 1 oz of ham; 3 oz mashed potato; one and a half teaspoonfuls of mixed herbs; the yolks of two eggs

From The "Queen" cookery books: Entrees, 1901

Ensure fat is at the right heat to avoid greasiness.

Presented as published in 1901. 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

23 gProtein

32 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories327 kcal

Protein23 g

Carbohydrates32 g

Fiber4.2 g

Sugars8.3 g

Total Fat12 g

Saturated Fat4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol388 mg

Sodium992 mg

Potassium714 mg

Calcium113 mg

Iron2.7 mg

Magnesium47 mg

Phosphorus346 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D2.4 mcg

Vitamin C17 mg

Vitamin A166 mcg

Vitamin E1.2 mg

Vitamin K2.4 mcg

Vitamin B60.7 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.7 mg

Folate83 mcg

Choline338 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 71. The excerpt below is the record exactly as published.

Potato Ragout. — Parboil and mince finely an onion, with 2oz. of any cold cooked meat and loz. of ham, stir to it 3oz. mashed potato, one and a half teaspoonfuls of mixed herbs (parsley, chives, &c.), the yolks of two eggs

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