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Zaida (Rice and Fruits)
From Banquets of the nations, 1911
Serves 10
Cover with a cloth and lid, cook for about fifteen minutes.
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
568Calories
8 gProtein
123 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein8.5 g
Carbohydrates123 g
Fiber2.5 g
Sugars47 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium208 mg
Calcium51 mg
Iron4.5 mg
Magnesium45 mg
Phosphorus151 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4 mg
Folate212 mcg
Choline8.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 149. The excerpt below is the record exactly as published.
Zaida. (Rice and Fruits.) Two pounds of rice. Boil one pound of sugar till it threads on spoon. Wash the rice. Put in a pan some 366 RAJPUT ANA (Brahmin) clarified butter with twelve cardamoms ; add rice and stir for a little ; add syrup and as much water as is necessary to cook the rice ; colour with saffron ; add two ounces each of chopped almonds, pistachios, ground cocoanut, and raisins
Cook this with the app: pantry check, scaling, and the assistant.