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Rice with Tomatoes a l’Italienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a vegetable with any roast.
Presented as published in 1918. 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
728Calories
17 gProtein
159 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein17 g
Carbohydrates159 g
Fiber7.7 g
Sugars12 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium31 mg
Potassium1263 mg
Calcium94 mg
Iron8.9 mg
Magnesium94 mg
Phosphorus311 mg
Zinc2.7 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A188 mcg
Vitamin E2.6 mg
Vitamin K35 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate477 mcg
Choline40 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 427. The excerpt below is the record exactly as published.
one cup rice in two to three boiling waters, put on stove, add three cups water, let simmer very slowly — tightly covered; do not stir until it is cooking. When cooking and commencing to get dry, add two cups boiling milk and cook again until it com¬ mences to get dry (do not stir). This rice can be used for different kinds of puddings, rice custards, pancakes, waffles, etc. If to be served with the meat as a vegetable, put the rice in a drainer, let steam a few minutes over a pot, put in a vegetable dish with some melted butter on the top, scatter carefully with a fork, season with salt according to taste. A little cheese can be sprinkled on top to give the rice an extra flavor. Rice (Riz) au Gratin Cook rice [see recipe: How to Boil Rice]; put in a souffle dish. Put one layer of rice, one layer of grated American cheese, and so on, alternately, until the dish is full. Add a small cup hot milk, sprinkle heavily with cheese, bake in oven until golden brown — about thirty minutes. Serve as a vegetable with any kind of roast. Rice with Tomatoes ( Riz au Tomates ) a l’ltalienne Rinse one cup rice in two or three different hot waters; put on the stove with three cups water and cook until the rice is well done. Take three cups tomatoes [if fresh ones are not at hand, canned tomatoes will do]; mix with the rice. Put in a souffle dish, season with pepper and salt to taste, sprinkle bread crumbs on the top, add some pieces butter
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