vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Saffron Cakes (Halva Sohan)
From Banquets of the nations, 1911
Serves 4
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
794Calories
11 gProtein
128 gCarbs
29 gFat
Full nutrition (32 nutrients)
Calories794 kcal
Protein11 g
Carbohydrates128 g
Fiber1.1 g
Sugars124 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol70 mg
Sodium87 mg
Potassium490 mg
Calcium298 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus307 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline40 mg
Water201 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 123. The excerpt below is the record exactly as published.
three ounces of ground rice, two pounds six ounces of milk, one pound three ounces of sugar, two ounces of ghee, two and a half dwts. of pistachios, and a little saffron
Cook this with the app: pantry check, scaling, and the assistant.