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Chuppatee
From The encyclopædia of practical cookery, 1890
Serves 8
Best served hot with butter.
Presented as published in 1890. 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
415Calories
12 gProtein
88 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol8.3 mg
Sodium1215 mg
Potassium155 mg
Calcium23 mg
Iron6.4 mg
Magnesium30 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline0 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 353. The excerpt below is the record exactly as published.
CHUPPATEE.— This is a kind of plain biscuit eaten by all the lower classes in India, where the paste is flattened in the hands and cooked on sticks laid across a rude fire, made by digging a slanting hole in the earth. Europeans resident in India have them prepared as follows : Rub loz. of butter till quite fine in 21b. of flour, put in a saltspoonful of salt, and stir in sufficient cold water
Cook this with the app: pantry check, scaling, and the assistant.