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Turkish Pilaf I
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
189Calories
4 gProtein
40 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein4.2 g
Carbohydrates40 g
Fiber2.1 g
Sugars2.6 g
Total Fat5.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium406 mg
Potassium307 mg
Calcium53 mg
Iron5.5 mg
Magnesium25 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate95 mcg
Choline3.3 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 157. The excerpt below is the record exactly as published.
TURKISH PILAF I 1 cup rice, washed and drained 134 cups tomato pulp 1 cup boiling water, hot tomato juice or 2 tablespoons butter highly seasoned-Brown Stock (p. 144)
Cook this with the app: pantry check, scaling, and the assistant.