gluten-freenut-freeegg-freesoy-free
Risotto a la Poniatowsky
From Practical household cookery, 1891
Serves 5
Presented as published in 1891. 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
520Calories
32 gProtein
73 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein32 g
Carbohydrates73 g
Fiber0.9 g
Sugars6.1 g
Total Fat14 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.1 g
Cholesterol135 mg
Sodium628 mg
Potassium845 mg
Calcium174 mg
Iron15 mg
Magnesium79 mg
Phosphorus423 mg
Zinc96 mg
Copper7.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A34 mcg
Vitamin E2.3 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate196 mcg
Choline213 mg
Caffeine0 mg
Water499 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 31. The excerpt below is the record exactly as published.
RISOTTO A LA PONIATOWSKY. Fry in a stewpan with an ounce of bufcter a quarter of a pound of gammon cut in small slices ; then add one pint of rice and three pints of broth ; boil on a brisk fire for twenty- five minutes and stir often ; take the slices of bacon out, add two dozen oysters with two spoonfuls of their liquor to it, miz well together, melt'an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.