Arroz a la Valenciana
From The gourmet's guide to Europe, 1903
Considered one of the best Spanish dishes.
Presented as published in 1903. 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
1442Calories
88 gProtein
188 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1442 kcal
Protein88 g
Carbohydrates188 g
Fiber20 g
Sugars15 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol200 mg
Sodium2280 mg
Potassium2300 mg
Calcium249 mg
Iron16 mg
Magnesium221 mg
Phosphorus1032 mg
Zinc9.5 mg
Copper1.3 mg
Manganese6.1 mg
Vitamin D1.3 mcg
Vitamin C94 mg
Vitamin A232 mcg
Vitamin E2.7 mg
Vitamin K99 mcg
Vitamin B62.1 mg
Vitamin B121.7 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)31 mg
Folate560 mcg
Choline290 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 152. The excerpt below is the record exactly as published.
Arroz a la Valenciana is an excellent mixture of rice and tomatoes, peppers, green peas, ham, small birds, and chicken
Cook this with the app: pantry check, scaling, and the assistant.