Goulash

Name: Goulash
Ingredients: 3 large onions; 1 can tomatoes; 1 teaspoon paprika; 8 medium sized potatoes; 1 coffeespoon salt; 2 lb rump steak

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

2837Calories

305 gProtein

258 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2837 kcal

Protein305 g

Carbohydrates258 g

Fiber35 g

Sugars32 g

Total Fat70 g

Saturated Fat24 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.5 g

Omega-30.8 g

Cholesterol708 mg

Sodium596 mg

Potassium9967 mg

Calcium310 mg

Iron38 mg

Magnesium601 mg

Phosphorus3155 mg

Zinc42 mg

Copper2.9 mg

Manganese2.7 mg

Vitamin D1.8 mcg

Vitamin C286 mg

Vitamin A215 mcg

Vitamin E6.6 mg

Vitamin K37 mcg

Vitamin B66.8 mg

Vitamin B1220 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.4 mg

Niacin (B3)50 mg

Folate285 mcg

Choline182 mg

Caffeine0 mg

Water2026 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 16. The excerpt below is the record exactly as published.

Goulash. 3 large onions; 1 can tomatoes; 1 teaspoon paprika; 8 medium sized potatoes; 1 coffeespoon salt; 2 lb rump steak

Cook this with the app: pantry check, scaling, and the assistant.