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Annastich
From With a saucepan over the sea, 1902
Serves 3
Saffron may be omitted.
Presented as published in 1902. 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
693Calories
22 gProtein
121 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein22 g
Carbohydrates121 g
Fiber2 g
Sugars0.2 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.3 g
Cholesterol104 mg
Sodium50 mg
Potassium291 mg
Calcium56 mg
Iron7.2 mg
Magnesium50 mg
Phosphorus280 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0.4 mcg
Vitamin C1.1 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate361 mcg
Choline89 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 45. The excerpt below is the record exactly as published.
ANNASTICH. (A German-Jewish recipe.) Wash I pound of rice, add i quart of good white broth, and cook it, stirring often, for j4 hour. Add some parsley and thyme and a chicken, stuffed and tied as for roasting, and, covering closely, cook slowly until the fowl is tender. Take out the chicken, strain the broth, add the yolk of an egg, the juice of a lemon, and j4 a teaspoonful of saffron
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