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Kadhi (Bean and Buttermilk Soup)
From Banquets of the nations, 1911
Serves 3
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
777Calories
44 gProtein
103 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein44 g
Carbohydrates103 g
Fiber17 g
Sugars31 g
Total Fat20 g
Saturated Fat6.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol33 mg
Sodium1192 mg
Potassium1713 mg
Calcium418 mg
Iron8.1 mg
Magnesium284 mg
Phosphorus742 mg
Zinc5.5 mg
Copper1.5 mg
Manganese2.7 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A145 mcg
Vitamin E1.5 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate676 mcg
Choline45 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 104. The excerpt below is the record exactly as published.
adhi. (Bean and Buttermilk Soup). Take one pound of gram flour (bean or white pea flour will do), which put in a pot with two pounds of good buttermilk, a teaspoonful of turmeric, and same quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.