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Pilau, ala Turque
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
619Calories
4 gProtein
37 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein4.2 g
Carbohydrates37 g
Fiber0.7 g
Sugars1.3 g
Total Fat51 g
Saturated Fat3.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat12 g
Cholesterol2.4 mg
Sodium618 mg
Potassium116 mg
Calcium15 mg
Iron2.1 mg
Magnesium15 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A6.6 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.3 mg
Folate102 mcg
Choline12 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 120. The excerpt below is the record exactly as published.
Pilau, ala Turque Peppers Stuffed with Green Corn Huntington Salad Cheese Rolls Baked Custard Coffee *Pilau, ala Turque—Put 1% cups of stock, with 1 cup stewed and strained tomato, over: fire. When boiling add 1 cup well-washed or blanched rice and ¥% teaspoon salt; stir lightly with fork, occasionally, until liquor is absorbed. Then add &% cup Crisco, season with salt and pepper
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