Krupnick
From Foods of the foreign-born in relation to health, 1922
Also serve rye bread or 'Jewish Black Bread' and borsht once a day.
Presented as published in 1922. 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
1535Calories
54 gProtein
249 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1535 kcal
Protein54 g
Carbohydrates249 g
Fiber28 g
Sugars43 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol95 mg
Sodium384 mg
Potassium5252 mg
Calcium1095 mg
Iron11 mg
Magnesium426 mg
Phosphorus1607 mg
Zinc8.9 mg
Copper1.5 mg
Manganese4.5 mg
Vitamin D7.4 mcg
Vitamin C177 mg
Vitamin A250 mcg
Vitamin E1.2 mg
Vitamin K20 mcg
Vitamin B63.2 mg
Vitamin B124 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate162 mcg
Choline275 mg
Caffeine0 mg
Water2788 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 37. The excerpt below is the record exactly as published.
krupnick is given, which is pre- pared as follows : Krupnick I cup rolled oats i tablespoon goose or 3 cups milk chicken fat 6 potatoes, cut up Boil all together three hours Six glasses of water a day
Cook this with the app: pantry check, scaling, and the assistant.