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Hungarian Goulash

A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Hungary. Associated with Hungary by a demonym leading its title: Hungarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 3 lbs.
  2. beef (cut in squares) 6 oz.
  3. bacon (cut in dice) 1/2 pint cream 4 oz.
  4. chopped onion Cook onion and bacon;
  5. add salt and pepper;
  6. pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added.
  7. Add the meat and cook slowly one hour;
  8. then add cream with paprika to taste and simmer for two hours.
  9. Add a few small potatoes.