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Turkish Kabobs
From Cookery and housekeeping, 1882
Serves 2
If using ordinary skewers, slip the kabobs off and serve in a border of rice.
Presented as published in 1882. 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
542Calories
30 gProtein
37 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein30 g
Carbohydrates37 g
Fiber4.9 g
Sugars25 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol124 mg
Sodium569 mg
Potassium825 mg
Calcium62 mg
Iron1.5 mg
Magnesium55 mg
Phosphorus373 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.8 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate42 mcg
Choline46 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 71. The excerpt below is the record exactly as published.
Turkish Kabobs. Cut into thin slices two large onions, and two large apples which have been pared and cored ; arranging to have eight pieces of each. Cut eight pieces of streaky bacon to the thickness of a penny, and as many of the lean part of a neck of mutton or loin of veal. The pieces must be about two inches in diameter. There will be thirty-two pieces. Lay them flat in a dish, sprinkle with curry powder, a little ground ginger and salt
Cook this with the app: pantry check, scaling, and the assistant.