Ragout of Veal

Name: Ragout of Veal
Ingredients: Reheat two cups cold roast veal; in one and one half cups brown sauce; seasoned with one teaspoon Worcestershire sauce; few drops of onion juice; few grains of cayenne

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1478Calories

133 gProtein

32 gCarbs

88 gFat

Full nutrition (33 nutrients)

Calories1478 kcal

Protein133 g

Carbohydrates32 g

Fiber7.8 g

Sugars6.9 g

Total Fat88 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.3 g

Cholesterol388 mg

Sodium3985 mg

Potassium2991 mg

Calcium173 mg

Iron7.4 mg

Magnesium206 mg

Phosphorus1437 mg

Zinc19 mg

Copper1.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A0.3 mcg

Vitamin E1.3 mg

Vitamin K0.7 mcg

Vitamin B63.2 mg

Vitamin B126.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2 mg

Niacin (B3)45 mg

Folate223 mcg

Choline9.3 mg

Caffeine0 mg

Water667 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.

RAGOUT OF VEAL. Reheat two cups cold roast veal, cut in cubes, in one and one half cups brown sauce seasoned with one teaspoon Worcestershire sauce, few drops of onion juice, and a few grains of cayenne

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