vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parched Rice with Tomato Sauce and Cheese
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
172Calories
6 gProtein
29 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein5.9 g
Carbohydrates29 g
Fiber1 g
Sugars1.5 g
Total Fat6.9 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium348 mg
Potassium195 mg
Calcium106 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus115 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate52 mcg
Choline3.3 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 158. The excerpt below is the record exactly as published.
PARCHED RICE WITH TOMATO SAUCE AND CHEESE 3 cups cooked rice 1 cup Tomato Sauce (p. 198) 2 tablespoons butter Y cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.