Goulash
From A bachelors cupboard, 1906
A delightful change from Irish stew.
Presented as published in 1906. 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
1085Calories
109 gProtein
92 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1085 kcal
Protein109 g
Carbohydrates92 g
Fiber15 g
Sugars21 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol299 mg
Sodium412 mg
Potassium3617 mg
Calcium208 mg
Iron13 mg
Magnesium204 mg
Phosphorus1234 mg
Zinc26 mg
Copper0.9 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C88 mg
Vitamin A1007 mcg
Vitamin E1.7 mg
Vitamin K29 mcg
Vitamin B63.9 mg
Vitamin B1212 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)30 mg
Folate147 mcg
Choline344 mg
Caffeine0 mg
Water929 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 42. The excerpt below is the record exactly as published.
Goulash, as served in Buda Pesth, and a Spanish Omelette from a Madrid cuisine. THE may be easily prepared, and the ranchman GOULASH may find it a delightful change from his Irish stew\ A pound of beef is cut Into little squares and stewed gently an hour, without coming to the boiling point, when the " first dose of paprika " is put in. Also, tv^'O carrots and two onions cut in dice. Then more paprika. Half an hour before the meat is done add two potatoes and celery stalks
Cook this with the app: pantry check, scaling, and the assistant.