Italiandinner
Rice with Mushrooms
From Allied cookery, 1916
Presented as published in 1916. 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
872Calories
47 gProtein
114 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein47 g
Carbohydrates114 g
Fiber8.7 g
Sugars17 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol78 mg
Sodium1621 mg
Potassium1907 mg
Calcium876 mg
Iron7.3 mg
Magnesium116 mg
Phosphorus1045 mg
Zinc7.1 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0.7 mcg
Vitamin C24 mg
Vitamin A205 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate298 mcg
Choline88 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.
RICE WITH MUSHROOMS (Italian) jifive or six mushrooms and ^ of a cup of rice. Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with 2 table- spoons of good olive-oil. When this sauce is coloured, add 2 tablespoons of tomato paste, thinned with hot water. Season with salt and Allied CooKery 73 pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for 20 minutes over a medium fire. Put on one side and prepare the rice as follows : Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about 10 min- utes) add the mushrooms and sauce, and cook for another 10 minutes. Add grated Parmesan cheese
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