Ragout
From The exhibition cookery book, 1900
Calf’s, lamb’s, or pig’s liver makes an excellent ragout.
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
1486Calories
196 gProtein
13 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1486 kcal
Protein196 g
Carbohydrates13 g
Fiber0.7 g
Sugars6.3 g
Total Fat66 g
Saturated Fat27 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol574 mg
Sodium8306 mg
Potassium3418 mg
Calcium126 mg
Iron22 mg
Magnesium219 mg
Phosphorus1905 mg
Zinc46 mg
Copper1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C1.5 mg
Vitamin A36 mcg
Vitamin E2.2 mg
Vitamin K5.5 mcg
Vitamin B63.6 mg
Vitamin B1221 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)53 mg
Folate79 mcg
Choline671 mg
Caffeine0 mg
Water1190 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.
RAGOUT. Any meat wili serve to make up into a ragout, conditionally that a good sauce or gravy is prepared for it. Cut 2 lbs. of any kind of raw lean meat into J inch cubes, put them into a stew-pan with pints of water in which 2 tablespoonfuls of Bov'ril have been dissolved ; puton the cover and leave tills to simmer gently. Meantime put in the pan a bandlul of coarsely minced mushrooms, a wineglassful of while wine, a saltspoonful of salt and the same quantity of pepper. Make 1 tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.