Vegetable Ragout

Name: Vegetable Ragout
Ingredients: 3 young carrots, diced; 1 large tomato, peeled; 2 cups meat broth; 1 large onion, sliced; 6 scallions; 1 garlic clove, minced; 1 small zucchini (or egg plant); 2 tablespoons olive oil; Salt and pepper; 1 green pepper, sliced

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Vegetables except tomato should be unbroken.

Presented as published in 1936. 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

993Calories

119 gProtein

47 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories993 kcal

Protein119 g

Carbohydrates47 g

Fiber14 g

Sugars19 g

Total Fat35 g

Saturated Fat14 g

Monounsaturated Fat30 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol312 mg

Sodium3003 mg

Potassium2570 mg

Calcium261 mg

Iron12 mg

Magnesium190 mg

Phosphorus986 mg

Zinc13 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D1.4 mcg

Vitamin C72 mg

Vitamin A1573 mcg

Vitamin E3.8 mg

Vitamin K38 mcg

Vitamin B62 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)33 mg

Folate237 mcg

Choline383 mg

Caffeine0 mg

Water998 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 150. The excerpt below is the record exactly as published.

VEGETABLE RAGOUT (Melange de Legumes) 3 young carrots, diced i large tomato, peeled 2 cups meat broth i large onion, sliced 6 scallions i garlic clove, minced i small zucchini (or tgg plant) 2 tablespoons olive oil Salt and pepper i green pepper, sliced

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