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Turkish Rice or Pilau
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
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
592Calories
5 gProtein
31 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein5.1 g
Carbohydrates31 g
Fiber0.7 g
Sugars2.9 g
Total Fat50 g
Saturated Fat7.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat28 g
Cholesterol5.7 mg
Sodium1286 mg
Potassium194 mg
Calcium16 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A16 mcg
Vitamin E5.7 mg
Vitamin K98 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate82 mcg
Choline25 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 19. The excerpt below is the record exactly as published.
TURKISH RICE OR PILAU. 1 cup rice 3 cups stock and strained tomato
Cook this with the app: pantry check, scaling, and the assistant.