Saffron Rice

Name: Saffron Rice
Ingredients: 2 tablespoons butter; 2 cups Chicken Stock; 0.5 cup chopped onion; 1 cup white rice; Pinch of saffron; 2 tablespoons white wine

From Dining in--Minneapolis/St. Paul cookbook, 1900

Presented as published in 1900. 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

862Calories

25 gProtein

164 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories862 kcal

Protein25 g

Carbohydrates164 g

Fiber3.6 g

Sugars7.7 g

Total Fat29 g

Saturated Fat1.9 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.3 g

Cholesterol77 mg

Sodium697 mg

Potassium794 mg

Calcium80 mg

Iron8.9 mg

Magnesium69 mg

Phosphorus353 mg

Zinc2.7 mg

Copper0.7 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A6.2 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate446 mcg

Choline54 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 64. The excerpt below is the record exactly as published.

SAFFRON RICE 2 tablespoons butter 2 cups Chicken Stock Ya cup chopped onion (see index) 1 cup white rice Pinch of saffron 2 tablespoons white wine

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