Italian Rice

Name: Italian Rice
Ingredients: ¥% cup rice; 2 cups cold water; 1 teaspoon salt; 1 cup tomatoes; 1 chopped onion

From Blue Ribbon and Pure Gold 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

249Calories

6 gProtein

55 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories249 kcal

Protein6.1 g

Carbohydrates55 g

Fiber4.9 g

Sugars10 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2368 mg

Potassium624 mg

Calcium77 mg

Iron2.6 mg

Magnesium47 mg

Phosphorus130 mg

Zinc1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A63 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate153 mcg

Choline22 mg

Caffeine0 mg

Water752 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 85. The excerpt below is the record exactly as published.

Italian Rice—¥% 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.