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Rice and Nut Sweets (Phirni)
From Banquets of the nations, 1911
Serves 3
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
539Calories
17 gProtein
74 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein17 g
Carbohydrates74 g
Fiber2.2 g
Sugars61 g
Total Fat21 g
Saturated Fat7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol43 mg
Sodium140 mg
Potassium776 mg
Calcium484 mg
Iron0.9 mg
Magnesium83 mg
Phosphorus476 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.4 mcg
Vitamin C0.2 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate2 mcg
Choline65 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 143. The excerpt below is the record exactly as published.
two pounds six ounces of milk, and stir in one ounce rice flour slowly, so that the flour is mixed com- pletely with the milk. When it is reduced to six ounces remove it from the fire, and mix in four ounces of sugar, one ounce almonds (already ground), one ounce of pis- tachio nuts, and one ounce of raisins
Cook this with the app: pantry check, scaling, and the assistant.