Neapolitan Rice

Name: Neapolitan Rice
Ingredients: Boil a slice of bacon; a pinch of Spanish saffron; in a quart of water; one tablespoonful of grated Parmesan cheese; one cupful of well-washed rice

From High living, 1904

Presented as published in 1904. 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

87Calories

4 gProtein

1 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories87 kcal

Protein3.9 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.1 g

Total Fat7.5 g

Saturated Fat2.9 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol15 mg

Sodium247 mg

Potassium52 mg

Calcium79 mg

Iron0.1 mg

Magnesium14 mg

Phosphorus62 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0.3 mcg

Choline8.4 mg

Caffeine0 mg

Water954 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 20. The excerpt below is the record exactly as published.

NEAPOLITAN RICE — Boil a slice of bacon and a pinch of Spanish saffron in a quart of water for five minutes. Sprinkle in one tablespoonful of grated Parmesan cheese, and then one cupful of well-washed rice

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