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Ragout of Meat
From The new practical housekeeping, 1890
Serves 4
Garnish with croutons or pickles.
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
51Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein2.8 g
Carbohydrates8.3 g
Fiber1.2 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium12 mg
Potassium120 mg
Calcium16 mg
Iron0.6 mg
Magnesium6 mg
Phosphorus31 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline6.6 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 392. The excerpt below is the record exactly as published.
Ragout of Meat — Slice cold meat, put in a stewpan in which an onion has been sliced, or several if liked ; squeeze half a lemon in, or add tablespoon vinegar, cover closely without water, and when it begins to cook, set pan on back of stove for three-quarters of an hour, shaking oocasionlly. The onions should now be brown ; take out meat, dredge in a little flour, stir it round, and add a cup gravy, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.