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Ragout de Milan
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
563Calories
53 gProtein
13 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein53 g
Carbohydrates13 g
Fiber0.4 g
Sugars0.9 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol179 mg
Sodium647 mg
Potassium728 mg
Calcium173 mg
Iron4 mg
Magnesium61 mg
Phosphorus550 mg
Zinc8.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C1.9 mg
Vitamin A88 mcg
Vitamin E0.6 mg
Vitamin K3.1 mcg
Vitamin B61.1 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate20 mcg
Choline127 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1993. The excerpt below is the record exactly as published.
agout de Milan. Cut into inch lengths by half an inch square the following, ready cooked, viz., macaroni, beef, ham, tongue, mutton, chicken, game, or veal. Prepare in equal lots as much as is wanted, put it in a stew^jan with a little good white sauce, about one ounce of grated cheese, and a little pepper and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.