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Harjuah (Milk Pudding)
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
540Calories
16 gProtein
39 gCarbs
36 gFat
Full nutrition (32 nutrients)
Calories540 kcal
Protein16 g
Carbohydrates39 g
Fiber5.2 g
Sugars30 g
Total Fat36 g
Saturated Fat4.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol25 mg
Sodium12 mg
Potassium418 mg
Calcium166 mg
Iron1.8 mg
Magnesium145 mg
Phosphorus317 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0 mg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate21 mcg
Choline5 mg
Water27 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 122. The excerpt below is the record exactly as published.
Harjuah. (Milk Pudding.) Two ounces sugar, four and a half dwts. ground almonds, two ounces milk, two and a half dwts. nishashta, one half ounce ghee
Cook this with the app: pantry check, scaling, and the assistant.