gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Risotto a la Turque
From Practical household cookery, 1891
Serves 4
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
593Calories
17 gProtein
107 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein17 g
Carbohydrates107 g
Fiber2.1 g
Sugars7.3 g
Total Fat26 g
Saturated Fat2.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol64 mg
Sodium523 mg
Potassium562 mg
Calcium54 mg
Iron5.7 mg
Magnesium47 mg
Phosphorus241 mg
Zinc1.8 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C3.5 mg
Vitamin A3.5 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate287 mcg
Choline43 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 4 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 TURQUE. Put three ounces of fresh butter in a stewpan with a few slices of fat bacon cut in small dice and an onion split across ; fry till the onion has taken a brown, when it must be taken out, and a nice tender fowl cut in quarters put in its place ; season well with salt ; cover the stewpan and let it simmer for forty minutes, giving it an occasional stir ; then moisten it with three pints of broth, and when boiling add one pound of rice
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