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Risotto
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Rice should be well done, neither too dry nor too moist.
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
Nutrition per serving
619Calories
15 gProtein
78 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein15 g
Carbohydrates78 g
Fiber3.2 g
Sugars7.6 g
Total Fat27 g
Saturated Fat3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol18 mg
Sodium833 mg
Potassium648 mg
Calcium184 mg
Iron4.7 mg
Magnesium52 mg
Phosphorus264 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate193 mcg
Choline24 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 3 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
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