Peanuts and Rice

Name: Peanuts and Rice
Ingredients: One-half cup rice; 3 c water; 1 c dry bread crumbs; i c chopped nuts; 1 tp salt; 1 egg slightly beaten; i c milk

From Domestic science (1914 text-book), 1914

Presented as published in 1914. 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

1758Calories

62 gProtein

195 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1758 kcal

Protein62 g

Carbohydrates195 g

Fiber25 g

Sugars25 g

Total Fat86 g

Saturated Fat12 g

Monounsaturated Fat48 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol30 mg

Sodium4973 mg

Potassium1800 mg

Calcium950 mg

Iron15 mg

Magnesium500 mg

Phosphorus1248 mg

Zinc8.2 mg

Copper2 mg

Manganese5.3 mg

Vitamin D2.3 mcg

Vitamin C3.2 mg

Vitamin A90 mcg

Vitamin E37 mg

Vitamin K55 mcg

Vitamin B60.7 mg

Vitamin B121.7 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.5 mg

Niacin (B3)17 mg

Folate411 mcg

Choline141 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 33. The excerpt below is the record exactly as published.

Peanuts and Rice One-half cup rice cooked in 3 c water and drained. Add 1 c dry bread crumbs, i c chopped nuts, 1 tp salt, 1 egg slightly beaten, i c milk

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