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Ragout of Mushrooms
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
591Calories
4 gProtein
37 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein3.8 g
Carbohydrates37 g
Fiber0.7 g
Sugars20 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol92 mg
Sodium38 mg
Potassium497 mg
Calcium59 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 72. The excerpt below is the record exactly as published.
RagAut op Mushrooms. Choose for this purpose some fresh -gathered mush- rooms from the fields, such as are of a middling growth, take out the gills, peel them, and out every one into four VIROINIA COOKSST-BOQK. 147 qus^rters ; put them into a stewpau with four spoonf uIb of creaiQs and squeeze in the juice of a lemon ; atir all well together, and set them over the fire ; toss them up, and when they are pretty well done add a table-spoonful of butter and a glass of sweet wine
Cook this with the app: pantry check, scaling, and the assistant.