dinner
Goulash
From Gancel's culinary encyclopedia of modern cooking, 1920
A traditional Hungarian dish, often served with bread.
Presented as published in 1920. 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
261Calories
9 gProtein
55 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein9 g
Carbohydrates55 g
Fiber16 g
Sugars28 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium132 mg
Potassium1979 mg
Calcium205 mg
Iron5.7 mg
Magnesium112 mg
Phosphorus228 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A335 mcg
Vitamin E4 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate172 mcg
Choline17 mg
Caffeine0 mg
Water1473 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 90. The excerpt below is the record exactly as published.
Goulash, Hungarian meat, cut in large dices, w. onions, paprika, pot., turnips, water, tom. pu., sea., gar. noodles, rice etc.
Cook this with the app: pantry check, scaling, and the assistant.