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Rice, Savory
From Harper's cook book encyclopædia, 1902
Serves 4
This makes an excellent first course at luncheon.
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
462Calories
11 gProtein
97 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein11 g
Carbohydrates97 g
Fiber5.5 g
Sugars2.7 g
Total Fat6.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol11 mg
Sodium1121 mg
Potassium371 mg
Calcium285 mg
Iron26 mg
Magnesium45 mg
Phosphorus144 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A8.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate199 mcg
Choline13 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 485. The excerpt below is the record exactly as published.
Rice, Savory. — Boil a cupful of rice in three pints of boiling water for fifteen minutes, or until the grains are large and full and yet soft. Drain it thoroughly. Melt a table-spoonful of butter in a frying-pan, or, better still, heat two table -spoonfuls of salad oil. Brown a sliced onion in this ; take it out, put in the rice, and stir it with a fork until it is slightly browned. Have hot in a saucepan a cupful of tomato pulp, rubbed smooth and seasoned with pepper and salt. Stir this into the browned rice, sprinkle with two table-spoonfuls of grated cheese
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