Ragout of Vegetables

Name: Ragout of Vegetables
Ingredients: Parboil 1 carrot; 1 turnip; 2 potatoes; 2 ears of corn; 1 cup of lima beans; the same of peas; 1 onion; Vi pound of fat salt pork

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1814Calories

92 gProtein

102 gCarbs

145 gFat

Full nutrition (33 nutrients)

Calories1814 kcal

Protein92 g

Carbohydrates102 g

Fiber31 g

Sugars26 g

Total Fat145 g

Saturated Fat52 g

Monounsaturated Fat67 g

Polyunsaturated Fat15 g

Cholesterol195 mg

Sodium1503 mg

Potassium6204 mg

Calcium726 mg

Iron19 mg

Magnesium598 mg

Phosphorus2030 mg

Zinc14 mg

Copper3.6 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C164 mg

Vitamin A556 mcg

Vitamin E0.6 mg

Vitamin K50 mcg

Vitamin B61.6 mg

Vitamin B121 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate256 mcg

Choline92 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 77. The excerpt below is the record exactly as published.

Ragout of Vegetables. — Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with them Vi pound of fat salt pork

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