Burtas
From The complete Indian housekeeper & cook, 1898
Useful for using up vegetable remains.
Presented as published in 1898. 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
918Calories
16 gProtein
137 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories918 kcal
Protein16 g
Carbohydrates137 g
Fiber13 g
Sugars8.7 g
Total Fat46 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.5 g
Cholesterol36 mg
Sodium1255 mg
Potassium2056 mg
Calcium282 mg
Iron2.9 mg
Magnesium134 mg
Phosphorus329 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0.4 mcg
Vitamin C121 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K137 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate177 mcg
Choline29 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 247. The excerpt below is the record exactly as published.
Burtas. — Hurtas are macedoines of vegetables, and are useful for using up the remains. They are constantly served at breakfast. Potato hurta is mashed potato mixed with fried onions, and well seasoned. An excellent variation is cabbage and potato. Brinjal burta is a great favourite. The hrinjalsare roasted in the ashes and the skins removed. The pulp is then mashed, fried with a little butter and seasonings, including lime-juice
Cook this with the app: pantry check, scaling, and the assistant.