Savory Rice

Name: Savory Rice
Ingredients: Use 2 cups cooked rice; 1 cup cheese sauce; 1 cup tomato sauce; 2 or 3 eggs, slightly beaten; 1 cup chopped onions, browned in pan; 1 cup chopped left-over meat; 1 cup chopped peanuts; 2 or 3 slices of bacon or ham, minced and crisped

From Blue Ribbon cook book, 1905

Variations can include different sauces or meats.

Presented as published in 1905. 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

2160Calories

97 gProtein

172 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories2160 kcal

Protein97 g

Carbohydrates172 g

Fiber24 g

Sugars24 g

Total Fat126 g

Saturated Fat30 g

Monounsaturated Fat54 g

Polyunsaturated Fat33 g

Omega-30 g

Cholesterol480 mg

Sodium4415 mg

Potassium2764 mg

Calcium779 mg

Iron18 mg

Magnesium407 mg

Phosphorus1597 mg

Zinc13 mg

Copper2.5 mg

Manganese5.2 mg

Vitamin D2.5 mcg

Vitamin C29 mg

Vitamin A362 mcg

Vitamin E14 mg

Vitamin K1 mcg

Vitamin B61.4 mg

Vitamin B121.7 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)28 mg

Folate663 mcg

Choline444 mg

Caffeine0 mg

Water973 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.

Savory Rice—Use 2 cups cooked rice, and combine with other materials, which can be varied to suit individual taste. Some suggestions are: 1 cup cheese sauce; 1 cup tomato sauce; 2 or 3 eggs, slightly beaten: 1 cup chopped onions, browned in pan; 1 cup chopped left-over meat; 1 cup chopped peanuts; 2 or 3 slices of bacon or ham, minced and crisped

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