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Toulouse Ragout
From Cassell's dictionary of cookery, 1892
Serves 6
Time to simmer together, three minutes.
Presented as published in 1892. 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
13Calories
0 gProtein
0 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories13 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol9 mg
Sodium2.7 mg
Potassium13 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus14 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2019. The excerpt below is the record exactly as published.
Toulouse Ragout (for garnishing large or small dishes). — Cook separately equal quan- tities of the following ingredient
Cook this with the app: pantry check, scaling, and the assistant.