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Shrikhand (Milk Curd and Fruit)

Name: Shrikhand (Milk Curd and Fruit)
Yield: 9 servings
Ingredients: three pounds of sweet milk curd; three pounds of sugar; twenty grains pounded saffron; four ounces milk; a tablespoonful of raisins; a tablespoonful of peeled almonds; a tablespoonful of pistachios

From Banquets of the nations, 1911

Serves 9

Eaten with bread.

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

781Calories

7 gProtein

189 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories781 kcal

Protein7.3 g

Carbohydrates189 g

Fiber2.5 g

Sugars152 g

Total Fat5.3 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol1.5 mg

Sodium89 mg

Potassium1009 mg

Calcium84 mg

Iron6.4 mg

Magnesium153 mg

Phosphorus166 mg

Zinc0.7 mg

Copper0.2 mg

Manganese16 mg

Vitamin D0.1 mcg

Vitamin C45 mg

Vitamin A19 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate52 mcg

Choline2.9 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 105. The excerpt below is the record exactly as published.

Shrikhand. (Milk Curd and Fruit.) Put three pounds of sweet milk curd in a muslin bag and hang up to drain overnight, then mix in three pounds of sugar, and pass all through a very fine sieve. Take twenty grains pounded saffron, mix well with four ounces milk

Cook this with the app: pantry check, scaling, and the assistant.