Ragout de Champignons

Name: Ragout de Champignons
Ingredients: mushrooms; a tiny bunch of parsley; a morsel of garlic; flour; white stock; good gravy; white wine

From English and French cookery, 1890

Presented as published in 1890. 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

23Calories

2 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories23 kcal

Protein2.5 g

Carbohydrates3.7 g

Fiber0.8 g

Sugars1.4 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.5 mg

Potassium223 mg

Calcium2.1 mg

Iron0.4 mg

Magnesium6.3 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate12 mcg

Choline12 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.

Ragout de Champignons.— Oil a little butter in a Btewpan, and throw the mushrooms, well picked and cleaned, into it, with a tiny bunch of parsley and a morsel of garlic. Sprinkle all with flour, and add equal quantities of white stock, good gravy, and white wine

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