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Skewer Kebob
From The thorough good cook, 1895
Serves 9
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
656Calories
45 gProtein
9 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein45 g
Carbohydrates9.4 g
Fiber2.1 g
Sugars5 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.9 g
Cholesterol176 mg
Sodium162 mg
Potassium907 mg
Calcium60 mg
Iron4.3 mg
Magnesium72 mg
Phosphorus447 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A34 mcg
Vitamin E0.5 mg
Vitamin K6.7 mcg
Vitamin B60.5 mg
Vitamin B126.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate73 mcg
Choline9.6 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 172. The excerpt below is the record exactly as published.
Skewer Kebob. Cut five pounds of loin or leg of nmtton in pieces the size of an egg : then chop four middle-sized onions, and sprinkle ENTBEMETS. 311 them over with sufficient salt, pepper, and cinnamon; rub these in well Avith the hands, and let the meat remain covered for two or three hours. If in season, squeeze half a dozen tomatoes, and pass the juice through a sieve into a basin ; if not, mix four or five tablespoonfuls of preserved tomato- sauce in three-quarters of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.