Rice with Bacon

Name: Rice with Bacon
Ingredients: 1% cups rice; four slices of fat bacon; one pint of tomatoes; Add pepper; and salt to taste; and dash of cayenne pepper

From The National home cook book, 1900

Will serve six persons.

Presented as published in 1900. 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

2102Calories

22 gProtein

225 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories2102 kcal

Protein22 g

Carbohydrates225 g

Fiber7 g

Sugars8.2 g

Total Fat122 g

Saturated Fat47 g

Monounsaturated Fat55 g

Polyunsaturated Fat14 g

Cholesterol114 mg

Sodium208 mg

Potassium1012 mg

Calcium104 mg

Iron12 mg

Magnesium99 mg

Phosphorus378 mg

Zinc3.5 mg

Copper0.8 mg

Manganese3.2 mg

Vitamin D3 mcg

Vitamin C41 mg

Vitamin A125 mcg

Vitamin E2.6 mg

Vitamin K24 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)13 mg

Folate660 mcg

Choline86 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The National home cook book (1900), page 82. The excerpt below is the record exactly as published.

RICE WITH BACON—Boil 1% cups rice until tender ano ary. Take four slices of fat bacon, slice into small pieces, — ‘fry until crisp, pour over rice. Add one pint of tomatoes _ oiling hot (can be strained if object to seeds). Add pepper ~— and salt to taste, and dash of cayenne pepper

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