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Kabob
From Harper's cook book encyclopædia, 1902
Serves 4
Time: an hour and a half to roast.
Presented as published in 1902. 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
339Calories
14 gProtein
48 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein14 g
Carbohydrates48 g
Fiber5.1 g
Sugars4.3 g
Total Fat9.6 g
Saturated Fat3.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol140 mg
Sodium3353 mg
Potassium220 mg
Calcium145 mg
Iron4.1 mg
Magnesium45 mg
Phosphorus195 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C2.2 mg
Vitamin A66 mcg
Vitamin E0.6 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate94 mcg
Choline120 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 243. The excerpt below is the record exactly as published.
Kabob. — This is an Indian dish, and is usually made of mutton, veal, or fowl. Its peculiarity is that it is cut into pieces, seasoned rather highly, then fastened together with skewers, and thus both cooked and served. For mutton kabobs, take either the loin or the best end of the neck. Re- move the skin and fat, and cut the meat into steaks. Mix half a pint of fine bread - crumbs with a small nutmeg, grated, a dessert - spoonful of powdered mixed herbs, a table- spoonful of salt, a teaspoonful of pepper, and a small pinch of cayenne. Beat the yolks of three eggs
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