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Pilaff of Meat
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Sadie Bryant.
Presented as published in 1912. 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
958Calories
102 gProtein
71 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein102 g
Carbohydrates71 g
Fiber1.2 g
Sugars0.1 g
Total Fat47 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.4 g
Cholesterol371 mg
Sodium319 mg
Potassium1432 mg
Calcium76 mg
Iron12 mg
Magnesium146 mg
Phosphorus1001 mg
Zinc20 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B60.9 mg
Vitamin B1212 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)32 mg
Folate314 mcg
Choline5.1 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 257. The excerpt below is the record exactly as published.
PILAFF OF MEAT.— i^ cup of rice, 2 cups of chopped cold lamb, 2 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.