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Jambalaia
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve very hot.
Presented as published in 1898. 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
793Calories
50 gProtein
81 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein50 g
Carbohydrates81 g
Fiber5.5 g
Sugars2.8 g
Total Fat40 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol181 mg
Sodium812 mg
Potassium1058 mg
Calcium113 mg
Iron7.9 mg
Magnesium98 mg
Phosphorus537 mg
Zinc4.9 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D0.9 mcg
Vitamin C8.5 mg
Vitamin A61 mcg
Vitamin E0.8 mg
Vitamin K23 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate209 mcg
Choline153 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 183. The excerpt below is the record exactly as published.
Jambalaia. — This dish, which is a sort of Kedgeree in which the fish is replaced by chicken, is said to have originated in Spain. Boil six ounces of rice as for curry (Chapter XIII), and mince five ounces of raw lean ham and ten ounces of cold cooked chicken. Fry the ham in a small frying-pan with an ounce of butter, then stir in the minced chicken. Put the hot dry rice on a hot fire-proof dish, and turn the ham and chicken out upon the rice. Mix all thoroughly together, and serve very hot, seasoning well with pepper. If liked, a little tomato puree
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