Ragout of Lamb-tails

Name: Ragout of Lamb-tails
Ingredients: six or eight lamb-tails; a quart of water; half a pint of Marsala; a gill of good stock; two anchovies; one shalot; a mustard-spoonful of mustard; a squeeze of lemon; Pepper; salt

From À la mode cookery, 1902

Presented as published in 1902. 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

227Calories

8 gProtein

33 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories227 kcal

Protein8.3 g

Carbohydrates33 g

Fiber3.8 g

Sugars10 g

Total Fat2.5 g

Saturated Fat0.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Cholesterol10 mg

Sodium1963 mg

Potassium622 mg

Calcium109 mg

Iron2.5 mg

Magnesium57 mg

Phosphorus121 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C56 mg

Vitamin A3.1 mcg

Vitamin E0.5 mg

Vitamin K1.4 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate30 mcg

Choline38 mg

Caffeine0 mg

Water1380 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Ragout of Lamb-tails Take six or eight lamb-tails and boil them in a quart of water to which half a pint of Marsala has been added, cut them into neat pieces and then brown a little butter, and put the tails in with a gill of good stock, two anchovies, one shalot, a mustard- spoonful of mustard, and a squeeze of lemon ; pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.