Potato Ragout (Hot)

Name: Potato Ragout (Hot)
Ingredients: a small onion; 2 oz. of any cooked meat; 1 oz. of ham; 3 oz. mashed potato; the yolks of 2 eggs

From Entrees made easy, 1905

Presented as published in 1905. 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

315Calories

22 gProtein

30 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein22 g

Carbohydrates30 g

Fiber3.8 g

Sugars8 g

Total Fat12 g

Saturated Fat4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol388 mg

Sodium836 mg

Potassium714 mg

Calcium113 mg

Iron2.5 mg

Magnesium47 mg

Phosphorus346 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D2.4 mcg

Vitamin C16 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 21. The excerpt below is the record exactly as published.

Potato Ragout (Hot). Parboil a small onion, and chop it up finely with 2 oz. of any cooked meat and 1 oz. of ham ; mix this with 3 oz. mashed potato, 1 teaspoonful of mixed herbs, the yolks of 2 eggs

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