Mah Jong

Name: Mah Jong
Ingredients: 4 cups tomatoes; 1 cup cheese; 1 cup rice; 0.5 cup oil (Wesson or Mazola); 1 cup boiling water; 1 cup olives; 3 teaspoons salt; 0.5 cup onions

From The Chapel Hill cook book, 1935

Mrs. W. M. Dey.

Presented as published in 1935. 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

1523Calories

47 gProtein

221 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1523 kcal

Protein47 g

Carbohydrates221 g

Fiber16 g

Sugars20 g

Total Fat52 g

Saturated Fat23 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol99 mg

Sodium9216 mg

Potassium1886 mg

Calcium1104 mg

Iron34 mg

Magnesium164 mg

Phosphorus863 mg

Zinc7.3 mg

Copper1.1 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A587 mcg

Vitamin E6.4 mg

Vitamin K52 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate599 mcg

Choline75 mg

Caffeine0 mg

Water991 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

MAH JONG" 4 cups tomatoes 1 cup cheese 1 cup rice Y2 cup oil (Wesson or 1 cup boiling water Mazola) 1 cup olives 3 teaspoons salt

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