Goulash
From Pan-Pacific cook book, 1915
Serve with noodles.
Presented as published in 1915. 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
156Calories
4 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein4.5 g
Carbohydrates35 g
Fiber5.2 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium449 mg
Calcium70 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate70 mcg
Choline18 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 44. The excerpt below is the record exactly as published.
GOULASH— HUNGARIAN Cut two veal steaks in finger lengths and place in an iron kettle with two large chopped onions and a kitchen spoon of dripping. Stir until nicely colored ; then season highly with salt, paprika and a bit of garlic. Add a large spoonful of flour and, in a few moments, enough stock to barely cover it
Cook this with the app: pantry check, scaling, and the assistant.