Turkish Pilaf
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
526Calories
11 gProtein
115 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein11 g
Carbohydrates115 g
Fiber5.5 g
Sugars4.3 g
Total Fat13 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol31 mg
Sodium554 mg
Potassium523 mg
Calcium197 mg
Iron20 mg
Magnesium54 mg
Phosphorus173 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate291 mcg
Choline21 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 46. The excerpt below is the record exactly as published.
Turkish Pilaf Ingredients : \ c. rice if c. hot water i tbsp. butter salt i c. boiling water pepper i c. tomatoes
Cook this with the app: pantry check, scaling, and the assistant.