Japanese Rice

Name: Japanese Rice
Ingredients: Boil I cup of rice; add 3 chopped shal- lots; I teaspoonful of soy; salt to taste; cover with chopped hard- boiled eggs; sprinkle with salt, paprica; chopped parsley; some thin slices of smoked salmon

From 365 foreign dishes, 1908

Presented as published in 1908. 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

22 gProtein

158 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories793 kcal

Protein22 g

Carbohydrates158 g

Fiber5.2 g

Sugars7.9 g

Total Fat6.6 g

Saturated Fat2 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1.1 g

Cholesterol187 mg

Sodium377 mg

Potassium591 mg

Calcium110 mg

Iron9.4 mg

Magnesium72 mg

Phosphorus353 mg

Zinc2.9 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D1.1 mcg

Vitamin C7.2 mg

Vitamin A75 mcg

Vitamin E0.7 mg

Vitamin K1 mcg

Vitamin B60.7 mg

Vitamin B120.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.8 mg

Folate463 mcg

Choline168 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

Japanese Rice. Boil I cup of rice ; add 3 chopped shal- lots, I teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard- boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon

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