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Yak Pap (Nut Pudding)
From Banquets of the nations, 1911
Serves 8
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
799Calories
13 gProtein
126 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein13 g
Carbohydrates126 g
Fiber11 g
Sugars52 g
Total Fat29 g
Saturated Fat2.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat20 g
Cholesterol0 mg
Sodium5.1 mg
Potassium938 mg
Calcium89 mg
Iron4.4 mg
Magnesium112 mg
Phosphorus289 mg
Zinc2.1 mg
Copper0.9 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.4 mcg
Vitamin E0.3 mg
Vitamin K5.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate171 mcg
Choline8.6 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 175. The excerpt below is the record exactly as published.
Yak Pap. (Nut Pudding.) One pound of rice, twenty-five dates, twelve roasted and skinned chestnuts, twelve walnuts, and one table- spoonful of sesame oil
Cook this with the app: pantry check, scaling, and the assistant.