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Rice and Tomatoes, Curried

Name: Rice and Tomatoes, Curried
Yield: 2 servings
Ingredients: one quart of stewed tomatoes; two or three okras; a table-spoonful of melted butter; one teaspoonful of curry powder; one cupful of rice

From Harper's cook book encyclopædia, 1902

Serves 2

Ensure to alternate layers properly.

Presented as published in 1902. 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

513Calories

12 gProtein

104 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories513 kcal

Protein12 g

Carbohydrates104 g

Fiber7.4 g

Sugars19 g

Total Fat7.2 g

Saturated Fat3.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol14 mg

Sodium1134 mg

Potassium1205 mg

Calcium224 mg

Iron11 mg

Magnesium95 mg

Phosphorus217 mg

Zinc2 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A95 mcg

Vitamin E4.8 mg

Vitamin K24 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.6 mg

Folate243 mcg

Choline62 mg

Caffeine0 mg

Water501 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 486. The excerpt below is the record exactly as published.

Rice and Tomatoes, Curried. — To one quart of stewed tomatoes that have been well seasoned add two or three okras cut into thin slices, a table - spoonful of melted butter, and one teaspoonful of curry powder. Soak one cupful of rice

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