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Bhat (Rice)
From Banquets of the nations, 1911
Serves 2
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
46Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.9 g
Carbohydrates10 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium15 mg
Calcium4.6 mg
Iron0.5 mg
Magnesium3.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline0.7 mg
Caffeine0 mg
Water39 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 112. The excerpt below is the record exactly as published.
Bhat. (Rice.) Wash the rice thoroughly, and, having put it in a pot, add water until it reaches a level about three inches higher than the rice
Cook this with the app: pantry check, scaling, and the assistant.