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Ragout of Garlic, Mild
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil the garlic is half an hour.
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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories21 kcal
Protein0.8 g
Carbohydrates3.6 g
Fiber0.3 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium5.5 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1462. The excerpt below is the record exactly as published.
a glassful of light wine, place the sauce- pan on a gentle fire, and let its contents simmer gently until they are thoroughly hot. This ragotit is used for garnishing various dishes. Time to heat the ragoiit, three minutes. Ragout of Garlic, Mild
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