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Indian Pilau
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
696Calories
15 gProtein
152 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein15 g
Carbohydrates152 g
Fiber7.6 g
Sugars4.3 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium222 mg
Potassium631 mg
Calcium100 mg
Iron9.3 mg
Magnesium79 mg
Phosphorus263 mg
Zinc2.5 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A63 mcg
Vitamin E2.6 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.6 mg
Folate438 mcg
Choline25 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.
INDIAN PILAU. Cut up a fowl and fry it in butter, add a spoon- ful of curry powder, a tablespoonful of capers anU gherkins, mixed, also a cup of tomatoes and a cup of rice
Cook this with the app: pantry check, scaling, and the assistant.