Sopa de Arroz
From A bachelors cupboard, 1906
A vast improvement over plain boiled rice.
Presented as published in 1906. 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
997Calories
22 gProtein
219 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories997 kcal
Protein22 g
Carbohydrates219 g
Fiber13 g
Sugars47 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium3677 mg
Potassium1573 mg
Calcium161 mg
Iron10 mg
Magnesium102 mg
Phosphorus417 mg
Zinc2.8 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A93 mcg
Vitamin E5.5 mg
Vitamin K15 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate481 mcg
Choline63 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 36. The excerpt below is the record exactly as published.
some rice rather soft, with a trifle DE ARROZeach of chili sauce and onion juice or chopped onion, and eat It with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.