Rice Casserole

Name: Rice Casserole
Ingredients: 1 cup uncooked rice; No. 2 can tomato juice; 1 tablespoon butter; 1 cup grated cheese; 1 cup milk; 1 minced onion; salt to taste

From Waldensian cookery, 1957

Presented as published in 1957. 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

739Calories

47 gProtein

45 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories739 kcal

Protein47 g

Carbohydrates45 g

Fiber3 g

Sugars21 g

Total Fat53 g

Saturated Fat23 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.8 g

Omega-30.2 g

Cholesterol167 mg

Sodium2532 mg

Potassium1071 mg

Calcium1423 mg

Iron1.3 mg

Magnesium100 mg

Phosphorus1086 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C95 mg

Vitamin A383 mcg

Vitamin E1.2 mg

Vitamin K5.4 mcg

Vitamin B60.5 mg

Vitamin B123 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate60 mcg

Choline78 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from Waldensian cookery (1957), page 30. The excerpt below is the record exactly as published.

RICE CASSEROLE 1 cup uncooked rice No. 2 can tomato juice 1 tablespoon butter salt to taste 1 cup grated cheese 1 cup milk 1 minced onion

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