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Hungarian Dish
From The Landmarks club cook book, 1903
Serves 3
Good luncheon dish or entree. Serve with boiled or mashed potatoes.
Presented as published in 1903. 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
480Calories
67 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein67 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.5 g
Total Fat22 g
Saturated Fat8.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium790 mg
Potassium1106 mg
Calcium56 mg
Iron6.8 mg
Magnesium65 mg
Phosphorus644 mg
Zinc16 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B128 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate18 mcg
Choline191 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 50. The excerpt below is the record exactly as published.
HUNGARIAN DISH. Two pounds finely chopped beef and two medium-sized egg plants. First slice egg plants (not peeled) quarter inch thick, put salt between layers and let stand half hour. Put between linen towel and pat quite dry, and then fry (in half butter and half lard) brown on both sides and lay on a dish on back of stove. Put meat in a skillet with two cups beef broth or one and a half cups water with beef extract, well seasoned with salt
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