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Hungarian Goulash
From The Institute cook book, 1913
Serves 2
Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrow strips, are usually put over the top.
Presented as published in 1913. 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
562Calories
52 gProtein
24 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein52 g
Carbohydrates24 g
Fiber7.5 g
Sugars5.3 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol143 mg
Sodium152 mg
Potassium1264 mg
Calcium122 mg
Iron7.5 mg
Magnesium108 mg
Phosphorus505 mg
Zinc9.4 mg
Copper0.5 mg
Manganese5 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A39 mcg
Vitamin E1.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 31. The excerpt below is the record exactly as published.
HUNGARIAN GOULASH 1 pound top louad of beef 1 small onion 1 ounce salt pork 1 bay leaf 1 cup tomatoes 3 whole cloves 1/2 stalls celery 3 whole peppercorns 1 blade mace Flour Salt and paprika
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