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Rice Californienne
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
578Calories
19 gProtein
104 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein19 g
Carbohydrates104 g
Fiber2.1 g
Sugars5.5 g
Total Fat7.9 g
Saturated Fat3.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol20 mg
Sodium612 mg
Potassium462 mg
Calcium182 mg
Iron5.5 mg
Magnesium47 mg
Phosphorus302 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.5 mg
Folate282 mcg
Choline33 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 233. The excerpt below is the record exactly as published.
Rice Californienne. Wash a pound of rice in cold water. Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper. Bring to a boil, cover, and set in oven for thirty-five minutes. Before serving add one-half cup of grated cheese
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