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Hungarian Goulash
From Boston Cooking-School cook book, 1896
Serves 4
With Vegetables: Twenty minutes before serving, add tiny whole carrots, whole green beans, small onions, or lima beans.
Presented as published in 1896. 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
471Calories
56 gProtein
18 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein56 g
Carbohydrates18 g
Fiber1.1 g
Sugars5.4 g
Total Fat28 g
Saturated Fat7.1 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol180 mg
Sodium491 mg
Potassium1100 mg
Calcium53 mg
Iron6.1 mg
Magnesium63 mg
Phosphorus554 mg
Zinc13 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3.8 mg
Vitamin A33 mcg
Vitamin E0.8 mg
Vitamin K4.7 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate40 mcg
Choline164 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 114. The excerpt below is the record exactly as published.
HUNGARIAN GOULASH 2 pounds beef, cut in 14-inch cubes 11% cups potato cubes 1 quart boiling water or stock 1 large onion, chopped fine 2 cloves garlic 3 tablespoons butter 2 teaspoons paprika 3 tablespoons flour 1% teaspoon marjoram, if desired
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