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Ragout of Beef in Casserole
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Add more water if needed.
Presented as published in 1913. 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
574Calories
75 gProtein
14 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein75 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat25 g
Saturated Fat9.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium231 mg
Potassium1359 mg
Calcium82 mg
Iron7.7 mg
Magnesium83 mg
Phosphorus744 mg
Zinc18 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K5.4 mcg
Vitamin B62 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate46 mcg
Choline218 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 27. The excerpt below is the record exactly as published.
Ragout of Beef in Casserole. 3 lbs. lean beef. 4 medium-sized onions
Cook this with the app: pantry check, scaling, and the assistant.