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Ragout of Veal
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
652Calories
76 gProtein
10 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein76 g
Carbohydrates9.7 g
Fiber4 g
Sugars1.9 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Cholesterol270 mg
Sodium538 mg
Potassium1155 mg
Calcium80 mg
Iron4.1 mg
Magnesium88 mg
Phosphorus642 mg
Zinc12 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A260 mcg
Vitamin E4.7 mg
Vitamin K26 mcg
Vitamin B61.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)21 mg
Folate61 mcg
Choline284 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 126. The excerpt below is the record exactly as published.
2 cups cooked veal, cut in 14% cups White Sauce (p. 191) small strips Mashed Potato Finely chopped parsley _ Reheat veal in sauce and serve in potato border. Sprinkle with parsley. Serves 6. 302 THE BOSTON COOKING-SCHOOL COOK BOOK CASSEROLE OF VEAL Follow recipe for Casserole of Rice and Lamb (p. 292), using veal in place of lamb. RAGOOT OF VEAL 2 cups cooked veal, cut in 1 teaspoon Worcestershire Sauce cubes Few drops onion juice 14% cups Brown Sauce (p. 196) Few grains cayenne
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