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Ragout of Beef
From The new practical housekeeping, 1890
Serves 2
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
680Calories
56 gProtein
74 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein56 g
Carbohydrates74 g
Fiber1.2 g
Sugars0.1 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol150 mg
Sodium154 mg
Potassium866 mg
Calcium58 mg
Iron8.9 mg
Magnesium68 mg
Phosphorus574 mg
Zinc13 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate225 mcg
Choline145 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 537. The excerpt below is the record exactly as published.
Ragout of beef, boiled pototoes, young onions, tomatoes ; rice pudding, oranges, cake. Supper — ^Toasted gems, ham salad, stewed berries, currant buns. Tuesday. Breakfast — Batter cake, breakfast bacon, cracked wheat with cream. Dinner — StufiFed fillet of veal varnished with green pease, mashed potatoes, summer squash, beet salad, blackberries, cream ana cake. Supper — Cold rolls, sliced veal, short-cake with berries or jam. Wednesday. Breakfast — Hot muffins, boiled beefsteak, boiled eggs. Dinner — Meat pie, boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.