Pilau
From The Fredericksburg home kitchen cook book, 1921
Better when made with chicken-stock and meat instead of mutton.
Presented as published in 1921. 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
854Calories
24 gProtein
175 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories854 kcal
Protein24 g
Carbohydrates175 g
Fiber7 g
Sugars9.8 g
Total Fat18 g
Saturated Fat2.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.7 g
Cholesterol39 mg
Sodium65 mg
Potassium901 mg
Calcium112 mg
Iron9.9 mg
Magnesium77 mg
Phosphorus350 mg
Zinc4.8 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.9 mg
Folate515 mcg
Choline42 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.
Pilau. Boil a cupful of rice in a pint of mutton-stock which has been skimmed and seasoned with onion, tomato, salt and cayenne. When the rice is soft and has soaked up all the liquid add a tablespoonful of butter. — 44 — Mince cold mutton or lamb until you have a cupful; heat a cupful of gravy
Cook this with the app: pantry check, scaling, and the assistant.