Kebab
From National viands à la mode, 1895
Presented as published in 1895. 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
2214Calories
156 gProtein
0 gCarbs
171 gFat
Full nutrition (27 nutrients)
Calories2214 kcal
Protein156 g
Carbohydrates0 g
Fiber0 g
Total Fat171 g
Saturated Fat75 g
Monounsaturated Fat70 g
Polyunsaturated Fat14 g
Cholesterol635 mg
Sodium553 mg
Potassium2214 mg
Calcium127 mg
Iron14 mg
Magnesium200 mg
Phosphorus1470 mg
Zinc32 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.2 mg
Vitamin B1222 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2 mg
Niacin (B3)55 mg
Folate172 mcg
Water574 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 38. The excerpt below is the record exactly as published.
Kebab Cut some mutton (the leg part is best) into pieces the size of walnuts ; pass them on to a 84 NATIONAL VIANDS skewer with a bay leaf and a piece of onion
Cook this with the app: pantry check, scaling, and the assistant.