Poerkoell
From The new practical cookery guide, 1913
Presented as published in 1913. 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
2917Calories
262 gProtein
25 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories2917 kcal
Protein262 g
Carbohydrates25 g
Fiber3.8 g
Sugars7 g
Total Fat189 g
Saturated Fat74 g
Monounsaturated Fat76 g
Polyunsaturated Fat17 g
Omega-30.2 g
Cholesterol1010 mg
Sodium3226 mg
Potassium4374 mg
Calcium240 mg
Iron16 mg
Magnesium335 mg
Phosphorus2666 mg
Zinc39 mg
Copper1.4 mg
Manganese0.6 mg
Vitamin D2.9 mcg
Vitamin C13 mg
Vitamin A65 mcg
Vitamin E2.8 mg
Vitamin K2.5 mcg
Vitamin B65.6 mg
Vitamin B1220 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)87 mg
Folate194 mcg
Choline254 mg
Caffeine0 mg
Water1080 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 103. The excerpt below is the record exactly as published.
Poerkoell (Austrian) — Neat squares of pork, lamb, and veal sauteed with lard, onions, and garlic, seasoned with salt and paprika, flour to thicken, add stock
Cook this with the app: pantry check, scaling, and the assistant.