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Indian Kabobs
From The encyclopaedia of practical cookery, 1892
Serves 5
Presented as published in 1892. 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
701Calories
48 gProtein
9 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein48 g
Carbohydrates8.8 g
Fiber3.3 g
Sugars3.3 g
Total Fat52 g
Saturated Fat23 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol191 mg
Sodium2113 mg
Potassium1027 mg
Calcium84 mg
Iron5.2 mg
Magnesium83 mg
Phosphorus479 mg
Zinc9.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.7 mg
Vitamin K18 mcg
Vitamin B60.5 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate71 mcg
Choline8.9 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 176. The excerpt below is the record exactly as published.
Indian Kabobs. — (1) Finely mince some cold mutton together with a very small quantity of fat and one or two onions, season to taste with salt and pepper, and work it into a stiff paste with flour and water. Poll the mixture round some wooden skewers, lay them on a baking-dish, and put in a slow oven. When the gravy has dripped out of the meat, take the rolls off the skewers, and lay them on a hot dish ; mix a small quantity of flour and butter with the gravy, stir it o-ver the fire until thickened and boiling, pour it over the Kabobs, garnish with sippets of toast or small croutons of bread browned in butter, and serve. (2) Cut 31b. of mutton, either from the loin or leg, into small pieces about liin. square, rub each piece well with finely-minced onion, salt, pepper, and a small quantity of ground cinnamon, and leave them in a cool larder for three or four hours. Squeeze out the juice from five or six tomatoes
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