Farmers' Rice
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Very nutritious and greatly appreciated by all having unperverted appetites.
Presented as published in 1909. 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
1645Calories
77 gProtein
191 gCarbs
64 gFat
Full nutrition (30 nutrients)
Calories1645 kcal
Protein77 g
Carbohydrates191 g
Sugars98 g
Total Fat64 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol234 mg
Sodium743 mg
Potassium3095 mg
Calcium2422 mg
Iron7 mg
Magnesium265 mg
Phosphorus2104 mg
Zinc9.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D19 mcg
Vitamin A624 mcg
Vitamin E1 mg
Vitamin B61.3 mg
Vitamin B1211 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)10 mg
Folate201 mcg
Choline347 mg
Water1730 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 26. The excerpt below is the record exactly as published.
FARMERS' RICE. To one cupful of whole-wheat flour add pinch of salt, one teaspoonful of sugar and sufficient cold milk to form dry rivelings ; add milk slowly and work with spoon by rubbing to prevent formation of large lumps. One beaten egg may be used instead of milk. Put two quarts milk in graniteware pan
Cook this with the app: pantry check, scaling, and the assistant.