Rice with Trimmings (Arroz a Banda)

Name: Rice with Trimmings (Arroz a Banda)
Ingredients: il/2 pounds fish; l/2 teaspoon saffron; i garlic clove, minced; l/2 teaspoon cinnamon; i sprig parsley, minced; 2 tablespoons olive oil; 2 tomatoes, sliced; Juice 1 lemon; 2 sweet peppers, sliced; % cup rice

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

493Calories

36 gProtein

83 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories493 kcal

Protein36 g

Carbohydrates83 g

Fiber4.2 g

Sugars3.7 g

Total Fat1.9 g

Saturated Fat4.7 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol104 mg

Sodium786 mg

Potassium624 mg

Calcium88 mg

Iron5.1 mg

Magnesium69 mg

Phosphorus765 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0.5 mcg

Vitamin C56 mg

Vitamin A16 mcg

Vitamin E1.4 mg

Vitamin K33 mcg

Vitamin B60.4 mg

Vitamin B123.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.3 mg

Folate219 mcg

Choline11 mg

Caffeine0 mg

Water301 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 75. The excerpt below is the record exactly as published.

RICE WITH TRIMMINGS (Arroz a Banda) il/2 pounds fish l/2 teaspoon saffron i garlic clove, minced l/2 teaspoon cinnamon i sprig parsley, minced 2 tablespoons olive oil 2 tomatoes, sliced Juice 1 lemon 2 sweet peppers, sliced % cup rice

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