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Rice Spanish
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
428Calories
8 gProtein
81 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories428 kcal
Protein7.7 g
Carbohydrates81 g
Fiber3.2 g
Sugars4.9 g
Total Fat7.6 g
Saturated Fat2.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1 g
Cholesterol6.5 mg
Sodium1177 mg
Potassium366 mg
Calcium49 mg
Iron4.2 mg
Magnesium37 mg
Phosphorus139 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C21 mg
Vitamin A25 mcg
Vitamin E0.5 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate230 mcg
Choline17 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 68. The excerpt below is the record exactly as published.
RICL SPANISH. GOOD FAMILY LUNCHEON DISH. One cup rice, one large tomato, one green pepper, one large onion, one tablespoonful of lard, one teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.