vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
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
828Calories
16 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories828 kcal
Protein16 g
Carbohydrates181 g
Fiber2.9 g
Sugars0.3 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium18 mg
Potassium263 mg
Calcium71 mg
Iron9.8 mg
Magnesium59 mg
Phosphorus261 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.5 mg
Folate524 mcg
Choline13 mg
Caffeine0 mg
Water263 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 105. The excerpt below is the record exactly as published.
Bhat. (Rice.) Clean one pound rice in two waters. Put it in a pot with furiously boiling water — the water to be standing two inches over top of rice
Cook this with the app: pantry check, scaling, and the assistant.