Dolmas Turque
From The new practical cookery guide, 1913
Presented as published in 1913. 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
518Calories
25 gProtein
69 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein25 g
Carbohydrates69 g
Fiber4.4 g
Sugars6.3 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol372 mg
Sodium835 mg
Potassium326 mg
Calcium233 mg
Iron6.3 mg
Magnesium54 mg
Phosphorus355 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A174 mcg
Vitamin E1.1 mg
Vitamin K7.6 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate149 mcg
Choline308 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 97. The excerpt below is the record exactly as published.
Dolmas Turque — Salpicon of mutton or lamb, boiled rice, hard eggs, suet, and breadcrumbs, rolled as paupiettes in blanched vine leaves
Cook this with the app: pantry check, scaling, and the assistant.