Jambolya

Name: Jambolya
Ingredients: two slices diced bacon; one-fourth cup chopped onion; one-fourth button garlic; one tablespoon flour; one cup tomatoes; one-third cup water; one-fourth teaspoon paprika; one-fourth teaspoon salt; three cups cooked rice; two cups coarsely diced cooked ham, chicken or shrimp; one tablespoon Worcestershire sauce; one-fourth teaspoon thyme

From Natchez recipes, 1900

Presented as published in 1900. 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

903Calories

21 gProtein

169 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories903 kcal

Protein21 g

Carbohydrates169 g

Fiber4.8 g

Sugars7.4 g

Total Fat14 g

Saturated Fat4.5 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol21 mg

Sodium1046 mg

Potassium809 mg

Calcium102 mg

Iron8.4 mg

Magnesium94 mg

Phosphorus348 mg

Zinc3.4 mg

Copper0.5 mg

Manganese2.8 mg

Vitamin D0.1 mcg

Vitamin C26 mg

Vitamin A82 mcg

Vitamin E1.3 mg

Vitamin K13 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate352 mcg

Choline39 mg

Caffeine0 mg

Water644 g

As published

This recipe was extracted from Natchez recipes (1900), page 18. The excerpt below is the record exactly as published.

JAMBOLYA Saute’ lightly in a pan, two slices diced bacon. Add and saute until slightly brown, one-fourth cup chopped onion, one-fourth button garlic. Stir in one tablespoon flour, add one cup tomatoes, one-third cup water, one-fourth teaspoon paprika, one-fourth teaspoon salt. Bring these to the boiling point. Stir in three cups cooked rice, two cups coarsely diced cooked ham, chicken or shrimp. Season with Worcestershire sauce, one-fourth teaspoon thyme

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