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Bhat (Rice)
From Banquets of the nations, 1911
Serves 2
Ensure grains are separated.
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
338Calories
7 gProtein
74 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein6.6 g
Carbohydrates74 g
Fiber1.2 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.4 mg
Potassium107 mg
Calcium27 mg
Iron4 mg
Magnesium23 mg
Phosphorus106 mg
Zinc1 mg
Copper0.2 mg
Manganese1 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)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.9 mg
Folate214 mcg
Choline5.4 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 142. The excerpt below is the record exactly as published.
Bhat. (Rice.) Wash rice, and put in a pot with water standing two inches over it
Cook this with the app: pantry check, scaling, and the assistant.