Goulash de Veau à la Hongroise

Name: Goulash de Veau à la Hongroise
Ingredients: 1 J lb. lean veal; 1 lb. cooked new potatoes; 2 oz. butter; 1 small onion; 1 pint cream; paprika; pepper; salt

From Recherché entrées, 1907

Careful not to break the potatoes while cooking.

Presented as published in 1907. 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

2823Calories

150 gProtein

71 gCarbs

259 gFat

Full nutrition (33 nutrients)

Calories2823 kcal

Protein150 g

Carbohydrates71 g

Fiber10 g

Sugars6.4 g

Total Fat259 g

Saturated Fat115 g

Monounsaturated Fat52 g

Polyunsaturated Fat3.4 g

Cholesterol1173 mg

Sodium1233 mg

Potassium3750 mg

Calcium533 mg

Iron20 mg

Magnesium275 mg

Phosphorus1825 mg

Zinc23 mg

Copper2.8 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K12 mcg

Vitamin B63.7 mg

Vitamin B129.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)54 mg

Folate140 mcg

Choline9.2 mg

Caffeine0 mg

Water1087 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

oula'sh de Veau k la Hongroise. (Hungarian Veal Goulash.) I J lb. lean veal, | lb. cooked new potatoes, 2 oz. butter, I small onion, i pint cream, paprika, pepper and salt

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