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Spice for Ragouts

Name: Spice for Ragouts
Yield: 20 servings
Ingredients: Half a pound of mustard; ^ lb. of black pepper; Yz lb. of grated lemon -rind; 2 ozs. of cayenne; 1 oz. of ginger; 1 oz. of allspice; J4 oz* of grated nutmeg; 1 lb. of dry salt

From Harper's cook book encyclopædia, 1902

Serves 20

Presented as published in 1902. 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

167Calories

5 gProtein

15 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories167 kcal

Protein5 g

Carbohydrates15 g

Fiber3.8 g

Sugars1.7 g

Total Fat12 g

Saturated Fat2.4 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium132 mg

Potassium299 mg

Calcium57 mg

Iron2.4 mg

Magnesium82 mg

Phosphorus143 mg

Zinc1.5 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A61 mcg

Vitamin E1.2 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate21 mcg

Choline16 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 393. The excerpt below is the record exactly as published.

Spice for Ragouts. — Half a pound of mustard, ^ lb. of black pepper, Yz lb. of grated lemon -rind, 2 ozs. of cayenne, 1 oz. of ginger, 1 oz. of allspice, J4 oz* °f grated nutmeg, and 1 lb. of dry salt

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