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Annah (Rice)
From Banquets of the nations, 1911
Serves 4
Ensure rice grains remain separate.
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
169Calories
3 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein3.3 g
Carbohydrates37 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium53 mg
Calcium13 mg
Iron2 mg
Magnesium12 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate107 mcg
Choline2.7 mg
Caffeine0 mg
Water5.4 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 130. The excerpt below is the record exactly as published.
Annah (Rice) Byalleh (Lentils) Tuppa (Clarified Butter) Vanghee Bath (Pillau of Egg-Plant) Moolangi Geddeh Hulli Seemeh Moolangi na Palya (Horse-raddish Pods) (Stuffed Carrots) Annah (Rice) Menasina Cha.ru (Mulligatawny Soup) Annah-Massaru (Rice and Curds) Halva Laddu Moti Chooa Chiver (Pudding) (Flour Croquettes) (Sugar Crusts) Nunbe Hannina Mittai (Lemon Tablet) Hannu (Fresh Fruits) 315 BANQUETS OF THE NATIONS Annah. (Rice.) Wash rice thoroughly and steep for half an hour
Cook this with the app: pantry check, scaling, and the assistant.