vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice, Spanish way of Dressing
From Cassell's dictionary of cookery, 1892
Serves 1
Time: a few minutes to brown the rice. Sufficient for five or six persons.
Presented as published in 1892. 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
909Calories
21 gProtein
193 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein21 g
Carbohydrates193 g
Fiber6.2 g
Sugars7.3 g
Total Fat29 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol77 mg
Sodium223 mg
Potassium918 mg
Calcium162 mg
Iron11 mg
Magnesium90 mg
Phosphorus378 mg
Zinc3.3 mg
Copper0.7 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A121 mcg
Vitamin E1.6 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate561 mcg
Choline31 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1568. The excerpt below is the record exactly as published.
Rice, Spanish way of Dressing.— Boil half a pound of rice as for curry. If liked, broth can be used instead of water. Dry it well, and frj^ it with a slice of butter till it is lightly browned. Stir into it two large ripo tomatoes, or failing these a table-spoonful of tomato sauce and a spoonful of grated cheese ; season the preparation with white pepper
Cook this with the app: pantry check, scaling, and the assistant.