Ghiveci
From The gourmet's guide to Europe, 1903
A favorite dish among locals.
Presented as published in 1903. 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
170Calories
8 gProtein
32 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories170 kcal
Protein7.9 g
Carbohydrates32 g
Fiber9.5 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium111 mg
Potassium502 mg
Calcium59 mg
Iron2.2 mg
Magnesium57 mg
Phosphorus140 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A601 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate69 mcg
Water194 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 188. The excerpt below is the record exactly as published.
Ghiveci , a ragout with all kinds of vegetables
Cook this with the app: pantry check, scaling, and the assistant.