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Puri (Wheaten Cakes)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.6 mg
Potassium173 mg
Calcium31 mg
Iron7 mg
Magnesium36 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 139. The excerpt below is the record exactly as published.
Puri (Wheaten Cakes) Karah (Turkish Delight) Tarkari-Ka-Pullah (Pillau of Vegetables) Alu Meyani Pur Palak (Stuffed Potatoes) (Spinach) Kaddu Khumb (Vegetable Marrow) (Mushroom) Dal (Lentils) Bhat Pullau (Rice Pillau) Pera Khichadi n& Kadhi (Curdled Rice and Curd) Ghee (Clarified Butter) Phulka Massoor (Pistachio Pastry) Am Kustel (Mango Fool) Phirni Chaval (Rice) Rasgullah (Milk Croquettes) Gulab Jamin (Rose Tablet) (Rice and Nut Sweets) (Pine-apple Sweets) 343 BANQUETS OF THE NATIONS Puri. (Wheaten Cakes.) Mix water and flour
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