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Spanish Rice
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
319Calories
5 gProtein
23 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein5.5 g
Carbohydrates23 g
Fiber2.8 g
Sugars5.8 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol8.8 mg
Sodium247 mg
Potassium271 mg
Calcium133 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate55 mcg
Choline12 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 74. The excerpt below is the record exactly as published.
Spanish Rice % cupful Crisco 5 small onions ¥% cupful grated cheese 1 cupful hot water 6 tablespoonfuls rice Salt and red pepper to taste 1 can tomatoes 14 cupful chopped olives
Cook this with the app: pantry check, scaling, and the assistant.