Venison Ragout
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Make as unctuous as one pleases.
Presented as published in 1904. 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
131Calories
11 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein11 g
Carbohydrates22 g
Fiber0.5 g
Sugars9.7 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium943 mg
Potassium1004 mg
Calcium41 mg
Iron1.9 mg
Magnesium39 mg
Phosphorus186 mg
Zinc1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate28 mcg
Choline30 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 53. The excerpt below is the record exactly as published.
VENISON ragout may be made as unctuous as one pleases from pieces ur-'"*"'-''- *" ■""* "- »•"'"' Cut the meat i into a frying j toss it about fo utes. Add a tablespoonful of flour, then a pint of brown stock, half a cupful of mushrooms, a tablespoonful of currant jelly, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.