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Stewed Meat with Cauliflower (Yekhnee)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
41Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates7.1 g
Fiber2.9 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium411 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate146 mcg
Choline0 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 244. The excerpt below is the record exactly as published.
Cut up a good-sized cauliflower into pieces about the size of a large potato ; wash well and fry in boiling 610 SYRIA fat till brown. Take them out of the pan, and in the same fat fry the beef or mutton (either will do), which should be cut into pieces about as big as an egg. When browned take it out and fry chopped onions in the same fat. When these are nicely browned, return the meat and cauliflower to the saucepan with the onions ; pour over them just enough water to cover, and stew for about half an hour over a gentle fire. Season with salt and pepper
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