Italian Rice

Name: Italian Rice
Ingredients: 1 cup dry rice; 2 tablespoons olive oil; 1/2 cup chopped onion; 3 cups canned tomatoes; 1/2 cup green peppers (chopped); 1 teaspoon salt; 1/2 teaspoon pepper

From War cook book, 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

945Calories

15 gProtein

216 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories945 kcal

Protein15 g

Carbohydrates216 g

Fiber16 g

Sugars23 g

Total Fat2.8 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium3836 mg

Potassium2383 mg

Calcium168 mg

Iron17 mg

Magnesium144 mg

Phosphorus304 mg

Zinc2 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C169 mg

Vitamin A1.7 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.4 mg

Folate39 mcg

Choline0.1 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 17. The excerpt below is the record exactly as published.

ITALIAN RICE. 1 cup dry rice 2 tablespoons olive oil ^ cup chopped onion 3^ cups canned tomatoes Yi cup green peppers (chopped) 1 teaspoon salt

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