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Punshki

Name: Punshki
Yield: 2 servings
Ingredients: one onion; the meat of sliced fillet of veal; two or three chopped hard-boiled eggs; a pinch of parsley; a little reduced sauce; a pound and a quarter of light pie-paste

From The thorough good cook, 1895

Serves 2

Presented as published in 1895. 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

439Calories

52 gProtein

9 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein52 g

Carbohydrates9.3 g

Fiber1.3 g

Sugars5.1 g

Total Fat20 g

Saturated Fat7.9 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium482 mg

Potassium921 mg

Calcium82 mg

Iron3.1 mg

Magnesium76 mg

Phosphorus600 mg

Zinc7.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C5.6 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B61.1 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate68 mcg

Choline154 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 135. The excerpt below is the record exactly as published.

Punshki. I give this dish its Russian name because I cannot invent another designation for it. Chop and fry one onion ; add to it the meat of sliced fillet of veal : fry, season, take it off the fire to cool ; then choji it fine, and add two or three chopped hard-boiled eggs and a pinch of parsley. Thicken the preparation Avith a little reduced sauce, portable soup, or glaze. Roll out a pound and a quarter of light pie-paste

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