Cajun/Creoledinner
Jambalaya
From Manual for army cooks, 1896
Presented as published in 1896. 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
4028Calories
213 gProtein
453 gCarbs
144 gFat
Full nutrition (34 nutrients)
Calories4028 kcal
Protein213 g
Carbohydrates453 g
Fiber14 g
Sugars12 g
Total Fat144 g
Saturated Fat44 g
Monounsaturated Fat58 g
Polyunsaturated Fat25 g
Omega-30.6 g
Cholesterol553 mg
Sodium11357 mg
Potassium4337 mg
Calcium526 mg
Iron60 mg
Magnesium321 mg
Phosphorus2306 mg
Zinc24 mg
Copper1.8 mg
Manganese5.7 mg
Vitamin D9.5 mcg
Vitamin C57 mg
Vitamin A232 mcg
Vitamin E7.3 mg
Vitamin K54 mcg
Vitamin B64.3 mg
Vitamin B128.1 mcg
Thiamin (B1)8.6 mg
Riboflavin (B2)2.6 mg
Niacin (B3)77 mg
Folate1249 mcg
Choline677 mg
Caffeine0 mg
Water1246 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 87. The excerpt below is the record exactly as published.
JAMBALAYA. (A Spanish Creole dish.) 1 lb. rice (wash and soak 1 lb. sausage (cut up). 1 hour) . 2 large tomatoes. 1 lb. ham (cut up). Small piece red pepper. 2 onions. A sprig of parsley. Fry these in a lieaping spoonful of dripping or but- ter, then add about one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.