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A Turkish Dish
From The Toronto Cook Book, 1915
Serves 2
Curry is preferred.
Presented as published in 1915. 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
159Calories
24 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein24 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat6.2 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.6 g
Cholesterol77 mg
Sodium82 mg
Potassium335 mg
Calcium16 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus224 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate27 mcg
Choline0.1 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
A Turkish Dish Stew one cup of cold lamb with one teaspoon of minced onion in one cup of water until very tender. Skim out the meat and add to the water enough strained tomato to make one pint or use more water if you have not enough of the tomato. Season highly with salt and pepper and a little curry or chutney sauce
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