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Ragout of Beef
From San Rafael cook book, 1906, 1906
Serves 3
Garnish with savory balls.
Presented as published in 1906. 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
793Calories
65 gProtein
16 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein65 g
Carbohydrates16 g
Fiber4 g
Sugars1.2 g
Total Fat52 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol234 mg
Sodium283 mg
Potassium1130 mg
Calcium121 mg
Iron7.6 mg
Magnesium97 mg
Phosphorus632 mg
Zinc12 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0.6 mcg
Vitamin C2.7 mg
Vitamin A3.7 mcg
Vitamin E1.9 mg
Vitamin K11 mcg
Vitamin B61.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate58 mcg
Choline281 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
RAGOUT OF BEEF — Mrs. Fronmuller. 3 tablespoons butter or drippings, % cup minced onions, 2 lbs. round steak, 3 tablespoons flour, 3 cloves, 1 saltspoon mace, pepper and salt, 1 pt. water
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