Rice Crustades

Name: Rice Crustades
Ingredients: Two small teacups of rice; a can of tomatoes; a good sized onion; parsley; two bay leaves; pepper

From Southern Recipes, 1913

Presented as published in 1913. 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

1380Calories

28 gProtein

303 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1380 kcal

Protein28 g

Carbohydrates303 g

Fiber8.9 g

Sugars9.9 g

Total Fat2.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium30 mg

Potassium917 mg

Calcium154 mg

Iron16 mg

Magnesium118 mg

Phosphorus482 mg

Zinc4.4 mg

Copper0.9 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A53 mcg

Vitamin E1.1 mg

Vitamin K10 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)16 mg

Folate868 mcg

Choline38 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 6. The excerpt below is the record exactly as published.

RICE CRUSTJDES Two small teacups of rice boiled with plenty of salt; when soft add a can of toma- toes (or a quart of fresh tomatoes stewed), a good sized onion, parsley, two bay leaves and pepper

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