Ice and Tomatoes

Name: Ice and Tomatoes
Ingredients: cooked rice; canned tomatoes; salt; pepper; buttered crumbs

From Household science and arts, 1913

Presented as published in 1913. 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

276Calories

7 gProtein

59 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories276 kcal

Protein6.5 g

Carbohydrates59 g

Fiber3 g

Sugars4.6 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium170 mg

Potassium477 mg

Calcium41 mg

Iron4.9 mg

Magnesium44 mg

Phosphorus116 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)2.6 mg

Folate103 mcg

Choline3.7 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 22. The excerpt below is the record exactly as published.

ICE AND TOMATOES Put alternate layers of cooked rice and canned tomatoes in a baking dish ; sprinkle each layer of tomatoes with salt and pepper. Cover them wi th bu ttered crumbs

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