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Chicken Qulash
From The national course in home economics, 1917
Serves 2
Irene S.
Presented as published in 1917. 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
422Calories
21 gProtein
57 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories422 kcal
Protein21 g
Carbohydrates57 g
Fiber8.4 g
Sugars33 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.9 g
Cholesterol64 mg
Sodium81 mg
Potassium960 mg
Calcium119 mg
Iron1.9 mg
Magnesium69 mg
Phosphorus270 mg
Zinc2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C43 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K7.8 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.7 mg
Folate100 mcg
Choline82 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.
CHICKEN QULASH. (Delicious.) This is a Hungarian dish. I first tasted of it in Budapest but the first mouthful convinced me it was one of the nicest ways of serving chicken I ever knew. Boil the fowl in the usual way. When tender take out, remove the bones and put bones back into the liquor; cook thirty minutes and remove bones. Cut chicken in small bits or cubes (except the liver, heart and gizzard — reserve these for other uses). Put chicken in liquor, add one-half can of tomatoes or six whole ones, six onions, salt, pepper, speck of sugar, and butter
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Cook this with the app: pantry check, scaling, and the assistant.