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Southern Perleau

Name: Southern Perleau
Yield: 5 servings
Ingredients: 1% pound of bacon; % pound of rice; 1 cup of hot water; 3 medium sized onions; 4% can of tomatoes; salt and pepper

From Magnet users cook book, 1920

Serves 5

Submitted by E.S. Azilla Allen Trenholm, Po. 4, N. B.

Presented as published in 1920. 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

756Calories

24 gProtein

49 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories756 kcal

Protein24 g

Carbohydrates49 g

Fiber3.4 g

Sugars7.2 g

Total Fat51 g

Saturated Fat17 g

Monounsaturated Fat22 g

Polyunsaturated Fat8 g

Omega-30.3 g

Cholesterol90 mg

Sodium1035 mg

Potassium714 mg

Calcium54 mg

Iron3 mg

Magnesium50 mg

Phosphorus330 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.5 mcg

Vitamin C21 mg

Vitamin A60 mcg

Vitamin E1.2 mg

Vitamin K8.9 mcg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8.1 mg

Folate138 mcg

Choline80 mg

Caffeine0 mg

Water298 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 14. The excerpt below is the record exactly as published.

SOUTHERN PERLEAU. 1% pound of bacon, sliced thin, % pound of rice, 1 cup of hot water, 3 medium sized onions, 4% can of tomatoes or a. little more, salt and pepper

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