Italian Rice

Name: Italian Rice
Ingredients: 1 c. rice; i tsp. salt; 2 tbsp. butter; c. grated cheese; 2 c. tomatoes; 4 tbsp. chopped green pepper

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

970Calories

34 gProtein

164 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories970 kcal

Protein34 g

Carbohydrates164 g

Fiber6.4 g

Sugars8.1 g

Total Fat41 g

Saturated Fat9.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol116 mg

Sodium3424 mg

Potassium1119 mg

Calcium626 mg

Iron8.9 mg

Magnesium104 mg

Phosphorus676 mg

Zinc5.2 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C97 mg

Vitamin A264 mcg

Vitamin E2.1 mg

Vitamin K25 mcg

Vitamin B60.7 mg

Vitamin B120.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.6 mg

Folate471 mcg

Choline39 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 46. The excerpt below is the record exactly as published.

Italian Rice Ingredients : 1 c. rice i tsp. salt 2 tbsp. butter \ c. grated cheese 2 c. tomatoes 4 tbsp. chopped green pepper

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