Italian Rice
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1058Calories
22 gProtein
233 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1058 kcal
Protein22 g
Carbohydrates233 g
Fiber7.8 g
Sugars11 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium2379 mg
Potassium879 mg
Calcium140 mg
Iron12 mg
Magnesium103 mg
Phosphorus385 mg
Zinc3.5 mg
Copper0.8 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A63 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate666 mcg
Choline35 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.
Italian Rice—1!% cup rice, 2 cups cold water, 1 teaspoon salt, 1 cup tomatoes, 1 chopped onion
Cook this with the app: pantry check, scaling, and the assistant.