vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Rice and Nuts
From Cookery for every household, 1914
Serves 4
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
594Calories
16 gProtein
69 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein16 g
Carbohydrates69 g
Fiber6.8 g
Sugars3.7 g
Total Fat34 g
Saturated Fat4.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol15 mg
Sodium2588 mg
Potassium594 mg
Calcium132 mg
Iron6.4 mg
Magnesium185 mg
Phosphorus334 mg
Zinc3.4 mg
Copper1.2 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.3 mcg
Vitamin E4.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate198 mcg
Choline4.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 595. The excerpt below is the record exactly as published.
Rice and Nuts | lb. rice. | lb. mixed nuts. 2 or 3 table-sps. tomato sauce. Salt. Pepper. A few bread-crumbs. A little butter
Cook this with the app: pantry check, scaling, and the assistant.