Creole Rice with Chicken

Name: Creole Rice with Chicken
Ingredients: 2 cups cooked rice.; 1 cup peas.; 2 cups chicken gravy.; 1 minced onion.; 1/2 cup tomato pulp.; 2 cups diced, cooked chicken.

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

1915Calories

112 gProtein

167 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1915 kcal

Protein112 g

Carbohydrates167 g

Fiber15 g

Sugars20 g

Total Fat86 g

Saturated Fat24 g

Monounsaturated Fat35 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol378 mg

Sodium2615 mg

Potassium2204 mg

Calcium224 mg

Iron13 mg

Magnesium236 mg

Phosphorus1174 mg

Zinc11 mg

Copper1 mg

Manganese2.8 mg

Vitamin D0.9 mcg

Vitamin C88 mg

Vitamin A254 mcg

Vitamin E2.2 mg

Vitamin K46 mcg

Vitamin B62.5 mg

Vitamin B121.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)42 mg

Folate366 mcg

Choline357 mg

Caffeine0 mg

Water1322 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 10. The excerpt below is the record exactly as published.

CREOLE RICE WITH CHICKEN. 2 cups cooked rice. 1 cup peas. 2 cups chicken gravy. 1 minced onion. % cup tomato pulp. Cook all together ten min- 2 cups diced, cooked chicken.

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