gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Toulouse Ragout
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve hot with the Toulouse ragout as a garnish.
Presented as published in 1885. 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
813Calories
21 gProtein
59 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein21 g
Carbohydrates59 g
Fiber3.2 g
Sugars35 g
Total Fat56 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol109 mg
Sodium994 mg
Potassium975 mg
Calcium374 mg
Iron3 mg
Magnesium78 mg
Phosphorus557 mg
Zinc2.8 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D28 mcg
Vitamin C16 mg
Vitamin A410 mcg
Vitamin E2.1 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.3 mg
Folate55 mcg
Choline52 mg
Caffeine8.9 mg
Water289 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 170. The excerpt below is the record exactly as published.
a large sweetbread and two cockscombs, and cut them in small slices ; slice half a cupful of truffles ; cut the top's from a can of button mushrooms, and make a cupful of chicken quenelles according to the recipe given below j put all these ingredients into enough white sauce to cover them, and simmer them for ten minutes. When the pullet is tender, remove the trussing-cords, and serve it hot with the Toulouse ragout
Cook this with the app: pantry check, scaling, and the assistant.