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Rice, Creole
From Harper's cook book encyclopædia, 1902
Serves 4
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
222Calories
5 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein5.4 g
Carbohydrates49 g
Fiber4.4 g
Sugars6.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium279 mg
Potassium471 mg
Calcium112 mg
Iron9.4 mg
Magnesium34 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate118 mcg
Choline17 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 484. The excerpt below is the record exactly as published.
Rice, Creole. — Put one -half cup of well-washed rice in the top of the double boiler and cook over hot fire in a little butter until slightly colored. Add two cups of slightly salted boil- ing water and let it steam until the rice is tender and nearly dry. Slice four ripe tomatoes, two onions, and two green peppers, freed from seeds ; cook them in hot butter
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