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Rice, Country Style
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
812Calories
23 gProtein
75 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein23 g
Carbohydrates75 g
Fiber1.2 g
Sugars0.6 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat7 g
Omega-30.3 g
Cholesterol78 mg
Sodium1474 mg
Potassium339 mg
Calcium37 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus312 mg
Zinc2.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.7 mg
Folate154 mcg
Choline62 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 26. The excerpt below is the record exactly as published.
Rice, Country Style 3 cupfuls cooked rice 3 eggs 1 cupful bacon Vi teaspoonful pepper y2 teaspoonful salt C
Cook this with the app: pantry check, scaling, and the assistant.