Turkish Pilaf
From Domestic science (1914 text-book), 1914
Can be served as an entree or main dish.
Presented as published in 1914. 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
674Calories
14 gProtein
148 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein14 g
Carbohydrates148 g
Fiber4.1 g
Sugars4.1 g
Total Fat12 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol31 mg
Sodium25 mg
Potassium562 mg
Calcium74 mg
Iron8.1 mg
Magnesium63 mg
Phosphorus242 mg
Zinc2.2 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.3 mg
Folate432 mcg
Choline20 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 23. The excerpt below is the record exactly as published.
Turkish Pilap Materials used: Class Rule Home Rule I c rice i c rice i tb butter 1 tb butter I c water 1 c water i c tomatoes (1 tomato) | c tomatoes salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.