gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carolina Rice with Sausage
From San Rafael cook book, 1906, 1906
Serves 2
Can substitute oysters, shrimp, or chicken for sausage.
Presented as published in 1906. 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
746Calories
20 gProtein
123 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein20 g
Carbohydrates123 g
Fiber6 g
Sugars5.5 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol39 mg
Sodium1015 mg
Potassium619 mg
Calcium207 mg
Iron21 mg
Magnesium61 mg
Phosphorus259 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C33 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate310 mcg
Choline54 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.
a small piece of red pepper, a sprig of parsley, a heaping table- spoon lard, 1 pt. of boiling water, a little salt. 'Wash the rice and soak It 1 br., cut up the sausage, tomatoes, onions
Cook this with the app: pantry check, scaling, and the assistant.