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Goulasch (Veal)
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
373Calories
45 gProtein
11 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein45 g
Carbohydrates11 g
Fiber2 g
Sugars3.4 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol186 mg
Sodium237 mg
Potassium909 mg
Calcium61 mg
Iron3.2 mg
Magnesium68 mg
Phosphorus494 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate47 mcg
Choline4.9 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 126. The excerpt below is the record exactly as published.
Goulasch (Veal). Cut freshly-boiled veal into rather small pieces and fry in butter, seasoning with minced onion, cayenne pepper, and salt. Add one pint of strong brown stock, and serve with small pota- toes and onions
Cook this with the app: pantry check, scaling, and the assistant.