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Goulash
From The national course in home economics, 1917
Serves 6
Hungarian Style
Presented as published in 1917. 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
308Calories
21 gProtein
24 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein21 g
Carbohydrates24 g
Fiber4 g
Sugars12 g
Total Fat14 g
Saturated Fat4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3 g
Cholesterol64 mg
Sodium298 mg
Potassium827 mg
Calcium65 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus232 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A86 mcg
Vitamin E1 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.8 mg
Folate60 mcg
Choline79 mg
Caffeine0 mg
Water605 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 54. The excerpt below is the record exactly as published.
GOULASH. (Hungarian Style.) This can be made of chicken, beef, or any meat desired. The easiest way is to take a quart of cold chicken stock, previously salted, a quart of cold water and two cups of boiled chicken meat cut into dice. Put into granite kettle and add one-half dozen fresh ripe tomatoes, six good-sized onions and let boil till all are tender. Then add salt and one-fourth tea- spoonful of red pepper
Cook this with the app: pantry check, scaling, and the assistant.