Pilau of Rice
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
3615Calories
122 gProtein
668 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories3615 kcal
Protein122 g
Carbohydrates668 g
Fiber9.3 g
Sugars46 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.3 g
Cholesterol85 mg
Sodium4096 mg
Potassium3809 mg
Calcium285 mg
Iron37 mg
Magnesium293 mg
Phosphorus1585 mg
Zinc12 mg
Copper3.1 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A29 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)75 mg
Folate1782 mcg
Choline302 mg
Caffeine0 mg
Water2700 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 87. The excerpt below is the record exactly as published.
Pilau of rice. Crouquettes de nouilles. Croquettes of German paste. Gigot de mouton à la polonaise. Leg of mutton à la polonaise. Canard sauvage rôti. Roast wild duck. Écrevisses à la bordelaise. Crayfish à la bordelaise. Abricots à la Condé. Apricots à la Condé. Pilau of rice. Wash a quart of rice, and cook in six pints of strong stock, fix on the lid of the saucepan very tight ; as soon as the rice begins to boil, add a teaspoonful of powdered saffron
Cook this with the app: pantry check, scaling, and the assistant.