Jambolaya (Creole)

Name: Jambolaya (Creole)
Ingredients: Cut a fowl into joints; a cupful of raw rice; a slice of ham minced fine; salt; pepper

From National viands à la mode, 1895

Presented as published in 1895. 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

681Calories

19 gProtein

143 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories681 kcal

Protein19 g

Carbohydrates143 g

Fiber0.3 g

Sugars0 g

Total Fat3.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Cholesterol16 mg

Sodium457 mg

Potassium257 mg

Calcium10 mg

Iron0.5 mg

Magnesium52 mg

Phosphorus261 mg

Zinc3 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.1 mg

Folate1.2 mcg

Choline25 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 40. The excerpt below is the record exactly as published.

Jambolaya. (Creole) ( ' La Cuisine Creole ') Cut a fowl into joints and stew it. When half cooked add to it a cupful of raw rice, a slice of ham minced fine, salt, and pepper

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