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Riced Tomatoes

Name: Riced Tomatoes
Yield: 2 servings
Ingredients: Tomatoes, 1 pint.; Chopped olives, 1/2 cup.; Salt, 1 teaspoon.; Chopped green peppers, 1/2 cup.; Paprika, a pinch.; Onion, 1.; Chopped celery, 1 cup.; Rice, 1 cup.

From Mary Jane's cook book, 1916

Serves 2

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

488Calories

12 gProtein

100 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein12 g

Carbohydrates100 g

Fiber10 g

Sugars8.5 g

Total Fat6.3 g

Saturated Fat1 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium1669 mg

Potassium1244 mg

Calcium190 mg

Iron8.8 mg

Magnesium88 mg

Phosphorus234 mg

Zinc2.2 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C83 mg

Vitamin A379 mcg

Vitamin E5.4 mg

Vitamin K23 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.3 mg

Folate260 mcg

Choline29 mg

Caffeine0 mg

Water422 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.

RICED TOMATOES. Tomatoes, 1 pint. Chopped olives, i/2 cup. Salt, 1 teaspoon. Chopped green peppers, y2 cup. Paprika, a pinch. Onion, 1. Chopped celery, 1 cup. Rice, 1 cup.

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