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Persian Kabobs
From The encyclopaedia of practical cookery, 1892
Serves 3
Chappatee is usually served with it.
Presented as published in 1892. 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
605Calories
63 gProtein
11 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein63 g
Carbohydrates11 g
Fiber1.8 g
Sugars4.4 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol259 mg
Sodium1465 mg
Potassium1178 mg
Calcium165 mg
Iron3.6 mg
Magnesium90 mg
Phosphorus709 mg
Zinc9.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate44 mcg
Choline2.8 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 176. The excerpt below is the record exactly as published.
Persian Kabobs. —(1) Remove the bones from 21b. of beef, mutton, or veal, mark it into squares without cutting through, put it into a basin, and steep in a mixture of 2 table- spoonfuls of mustard-oil, 4 teaspoonfuls of ground onions, 1 teaspoonful each of ground chillies and turmeric, J tea- spoonful each of ground ginger and ground coriander-seeds, 5 teaspoonful of ground garlic, 1 i teaspoonfuls of salt, the juice of a lemon, and 1 breakfast-cupful of tyre or dhye
Cook this with the app: pantry check, scaling, and the assistant.