Italiandinner
Risotto
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
800Calories
18 gProtein
180 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein18 g
Carbohydrates180 g
Fiber8.2 g
Sugars19 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium1153 mg
Calcium101 mg
Iron1.5 mg
Magnesium103 mg
Phosphorus336 mg
Zinc3.3 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A101 mcg
Vitamin E1.4 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate93 mcg
Choline34 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 15. The excerpt below is the record exactly as published.
Risotto Fry two chopped onions in butter until light brown in color. Add one cup of raw rice and cover with beef stock. As the rice absorbs the stock add more until done. Then add two large tomatoes stewed with a little sugar and highly seasoned. Place on the dish for serving and grate Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.