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A Simple Syrian Pilaw
From Modern cookery, in all its branches, 1884
Serves 3
An onion can be boiled in the water for added flavor.
Presented as published in 1884. 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
602Calories
8 gProtein
95 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein8.4 g
Carbohydrates95 g
Fiber1.5 g
Sugars0.1 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol57 mg
Sodium20 mg
Potassium141 mg
Calcium47 mg
Iron5.1 mg
Magnesium34 mg
Phosphorus136 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate273 mcg
Choline6.9 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 526. The excerpt below is the record exactly as published.
A SIMPLE SYRIAN PILAW. Drop gradually into three pints of boiling water one pint of rice which has been shaken in a cullender to free it from the dust and then well wiped in a soft clean cloth. The boiling should not be checked by the addition of the rice, which if well managed will re- quire no stirring, and which will entirely absorb the water. It should be placed above the fire where the heat will reach it equally from below ; and it should boil gently that the grain may become quite tender and dry. When it is so, and the surface is full of holes, pour in two or three ounces of clarified butter, or merely add some, cut up small ; throw in a seasoning of salt and white pepper, or cay- en
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