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Rice with Tomatoes

Name: Rice with Tomatoes
Yield: 1 servings
Ingredients: %' cup of rice; 1 heaping tablespoon of lard; 1 qt. of tomatoes; 1 green pepper; 1 large onion browned in butter; salt; more pepper

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

557Calories

12 gProtein

95 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories557 kcal

Protein12 g

Carbohydrates95 g

Fiber8.4 g

Sugars16 g

Total Fat15 g

Saturated Fat5.7 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat2.2 g

Cholesterol13 mg

Sodium34 mg

Potassium1539 mg

Calcium86 mg

Iron5.5 mg

Magnesium89 mg

Phosphorus248 mg

Zinc2 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0.3 mcg

Vitamin C97 mg

Vitamin A250 mcg

Vitamin E3.4 mg

Vitamin K47 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.4 mg

Folate298 mcg

Choline52 mg

Caffeine0 mg

Water588 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

%' cup of rice into a pan with 1 heaping tablespoon of lard; let boil until all the kernels turn white; then add 1 qt. of tomatoes, 1 green pepper, 1 large onion browned in butter, and salt; if not hot enough, add more pepper

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