Spanish Casserole

Name: Spanish Casserole
Ingredients: 2 cups cooked rice; 1 quart tomatoes; 4 to 1 lb. hamburg steak; 2 tablespoons onions, chopped; 4 teaspoon cayenne; 4 teaspoon pepper; 3 teaspoons salt

From Foods that will win the war, 1918

Presented as published in 1918. 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

611Calories

16 gProtein

132 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories611 kcal

Protein16 g

Carbohydrates132 g

Fiber12 g

Sugars18 g

Total Fat3.9 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol0 mg

Sodium7037 mg

Potassium1781 mg

Calcium128 mg

Iron6.9 mg

Magnesium128 mg

Phosphorus332 mg

Zinc3.1 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C90 mg

Vitamin A440 mcg

Vitamin E6.1 mg

Vitamin K58 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.6 mg

Folate309 mcg

Choline54 mg

Caffeine0 mg

Water825 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 42. The excerpt below is the record exactly as published.

SPANISH CASSEROLE 2 cups cooked rice 4 teaspoon pepper 1 quart tomatoes 3 teaspoons salt » 4 to 1 lb. hamburg steak 2 tablespoons onions, chopped 4 teaspoon cayenne

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