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Khabobs (Meat Rissoles)
From Banquets of the nations, 1911
Serves 6
Serve with pillau.
Presented as published in 1911. 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
443Calories
26 gProtein
1 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein26 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol112 mg
Sodium1708 mg
Potassium423 mg
Calcium17 mg
Iron3.2 mg
Magnesium28 mg
Phosphorus236 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate11 mcg
Choline0.3 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 128. The excerpt below is the record exactly as published.
Khabobs. (Meat Rissoles.) Mince two pounds of mutton or beef very fine, and mix thoroughly with it a teaspoonful of ground onions ; add a pinch of cayenne pepper, a teaspoonful of pow- dered coriander, same quantity of turmeric, a pinch of powdered cloves, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.