Rice Valencia Style

Name: Rice Valencia Style
Ingredients: 1 cup rice; 2 dashes cayenne; 2 garlic cloves, minced; 1/2 teaspoon saffron; 1 onion, minced; 1 quart boiling water; 2 tablespoons olive oil; 1 small lobster; 2 medium tomatoes; 12 mussels; Salt; 2 pimentos, chopped

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1614Calories

59 gProtein

315 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1614 kcal

Protein59 g

Carbohydrates315 g

Fiber16 g

Sugars7.5 g

Total Fat12 g

Saturated Fat6.3 g

Monounsaturated Fat21 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol67 mg

Sodium2857 mg

Potassium1808 mg

Calcium743 mg

Iron81 mg

Magnesium211 mg

Phosphorus869 mg

Zinc7 mg

Copper0.8 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A216 mcg

Vitamin E2.9 mg

Vitamin K19 mcg

Vitamin B60.9 mg

Vitamin B1229 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)29 mg

Folate803 mcg

Choline207 mg

Caffeine0 mg

Water1216 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 65. The excerpt below is the record exactly as published.

RICE VALENCIA STYLE 1 cup rice 2 dashes cayenne 2 garlic cloves, minced % teaspoon saffron 1 onion, minced 1 quart boiling water 2 tablespoons olive oil 1 small lobster 2 medium tomatoes 12 mussels Salt 2 pimentos, chopped

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