Mutton Pilaff
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
For more fastidious tastes, withdraw the meat when cooked and keep hot while finishing the rice in the stock.
Presented as published in 1904. 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
414Calories
8 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein8.1 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium130 mg
Calcium32 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus130 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Mutton Pilaff, for which you put a neck or other piece of mutton in water with seasoning and spice to taste, and stew it gently and steadily till it is ready, i.e., till it can be pulled apart with the fij.i.gers, and is, to European taste, wholly overdone. Half way in its cooking you add the rice, allowing 4oz. to 6oz. for a fowl or an equal quantity of meat
Cook this with the app: pantry check, scaling, and the assistant.