Spanishside

Spanish Rice

Name: Spanish Rice
Cuisine: Spanish
Ingredients: half a cup of rice; in a little butter; two large onions; four large tomatoes; three green peppers

From The home science cook book, 1902

Presented as published in 1902. 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

530Calories

14 gProtein

118 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories530 kcal

Protein14 g

Carbohydrates118 g

Fiber12 g

Sugars25 g

Total Fat1.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium40 mg

Potassium1678 mg

Calcium142 mg

Iron5.7 mg

Magnesium105 mg

Phosphorus304 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C88 mg

Vitamin A202 mcg

Vitamin E2.7 mg

Vitamin K39 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.9 mg

Folate334 mcg

Choline56 mg

Caffeine0 mg

Water731 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 10. The excerpt below is the record exactly as published.

Spanish Rice. Fry half a cup of rice in a little butter until it turns a light brown. Then pour on nearly one quart of boiling water and boil the rice until soft. Fry two large onions, four large tomatoes, and three green peppers

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