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Rice and Nuts

Name: Rice and Nuts
Yield: 6 servings
Ingredients: | lb. rice.; | lb. mixed nuts.; 2 or 3 table-sps. tomato sauce.; Salt.; Pepper.; A few bread-crumbs.; A little butter.

From Cookery for every household, 1914

Serves 6

Probable cost, 8 d.

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

737Calories

19 gProtein

80 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories737 kcal

Protein19 g

Carbohydrates80 g

Fiber6.5 g

Sugars4.3 g

Total Fat38 g

Saturated Fat5.5 g

Monounsaturated Fat22 g

Polyunsaturated Fat9.6 g

Cholesterol0 mg

Sodium144 mg

Potassium654 mg

Calcium121 mg

Iron7.3 mg

Magnesium228 mg

Phosphorus417 mg

Zinc4.3 mg

Copper1.4 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A0.8 mcg

Vitamin E5.9 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate253 mcg

Choline4.4 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 6 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.