Oushki— Russian

Name: Oushki— Russian
Ingredients: three pints of strained bouillon; two cups of sifted flour; a tablespoon of butter; pinch of salt; three tablespoons of rice; a fourth of a cup of dried mushrooms; a very little grated onion

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1206Calories

35 gProtein

263 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories1206 kcal

Protein35 g

Carbohydrates263 g

Fiber6.9 g

Sugars1.3 g

Total Fat15 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol31 mg

Sodium15 mg

Potassium1242 mg

Calcium65 mg

Iron16 mg

Magnesium150 mg

Phosphorus477 mg

Zinc6.5 mg

Copper3.4 mg

Manganese2.9 mg

Vitamin D2.2 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)26 mg

Folate570 mcg

Choline115 mg

Caffeine0 mg

Water36 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 11. The excerpt below is the record exactly as published.

OUSHKI— RUSSIAN Bring three pints of strained bouillon to a boil ; make a stiff paste of two cups of sifted flour, a tablespoon of butter, pinch of salt, and water; roll out very thin and cut into three -inch squares. Boil three tablespoons of rice until ten- der and dry, and mix with a fourth of a cup of dried mush- rooms which have been soaked half an hour, drained and SOUPS 25 chopped fine ; fry until yellow in a little sweet oil with a very little grated onion

Cook this with the app: pantry check, scaling, and the assistant.