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Pilan
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
576Calories
49 gProtein
1 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein49 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.2 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol438 mg
Sodium2283 mg
Potassium291 mg
Calcium120 mg
Iron2.5 mg
Magnesium52 mg
Phosphorus425 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C20 mg
Vitamin A141 mcg
Vitamin E1.3 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate37 mcg
Choline299 mg
Caffeine0 mg
Water512 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 40. The excerpt below is the record exactly as published.
PILAN. Mrs. J. S. Gibbs. Place a full grown chicken and about one pound of pickled pork with a pod of red pepper and bunch of thyme, in a pot with water enough to cover. When per- fectly tender, put the chicken and pork in a steamer which fits the pot ; wash your rice carefully, and boil it seventeen minutes in the water from which the meat was taken ; make a large gravy tureen full of drawn butter sauce, to which you add two hard boiled eggs sliced, and 96 THfe HOME COOK BOOK. capers or chopped pickle ; use about a pint of the water
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