Italiandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Risotto
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
775Calories
18 gProtein
126 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein18 g
Carbohydrates126 g
Fiber3.5 g
Sugars5.8 g
Total Fat21 g
Saturated Fat2.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium629 mg
Potassium584 mg
Calcium162 mg
Iron7.2 mg
Magnesium60 mg
Phosphorus296 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.9 mg
Folate341 mcg
Choline23 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 84. The excerpt below is the record exactly as published.
Risotto Peas Fried Canned Tomatoes Lettuce and Hard-Cooked Eggs Jellied Prunes Whipped Cream Gold Cake Coffee *Risotto—l%4 pound rice, 1 small onion, 4 tablespoons Crisco, % cup grated Parmesan cheese, % pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1% teaspoon saffron
Cook this with the app: pantry check, scaling, and the assistant.