Baked Shrimp and Rice

Name: Baked Shrimp and Rice
Ingredients: 3/4 cup rice; 3/4 cup sliced ripe olives; 2 cups cooked cleaned shrimp; 1 12-ounce can tomato sauce; /2 9-ounce package frozen artichoke hearts, cooked and drained; ] teaspoon salt; /2 teaspoon onion salt; /2 cup grated cheese

From Seafood cookery from Carteret County kitchens, 1900

Presented as published in 1900. 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

1399Calories

145 gProtein

135 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1399 kcal

Protein145 g

Carbohydrates135 g

Fiber8.7 g

Sugars5 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol947 mg

Sodium4765 mg

Potassium2098 mg

Calcium1029 mg

Iron16 mg

Magnesium291 mg

Phosphorus1742 mg

Zinc13 mg

Copper2.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A156 mcg

Vitamin E2.2 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.3 mg

Folate364 mcg

Choline47 mg

Caffeine0 mg

Water620 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 25. The excerpt below is the record exactly as published.

BAKED SHRIMP AND RICE 3/4 cup rice 3/4 cup sliced ripe olives 2 cups cooked cleaned shrimp 1 12-ounce can tomato sauce /2 9-ounce package frozen artichoke with mushrooms hearts, cooked and drained ] teaspoon salt 1/4 teaspoon onion salt /2 cup grated cheese

Cook this with the app: pantry check, scaling, and the assistant.