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Spanish Rice

Name: Spanish Rice
Ingredients: 4 slices bacon, cut in one inch pieces; 3 tbsp. chopped onions; 2 c. cooked rice; x4 tsp. celery salt; !/4 tsp. pepper; 2 c. tomatoes; 1/4 tsp. salt

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Nora Clark.

Presented as published in 1930. 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

785Calories

22 gProtein

115 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories785 kcal

Protein22 g

Carbohydrates115 g

Fiber6 g

Sugars9.5 g

Total Fat26 g

Saturated Fat8.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol42 mg

Sodium1189 mg

Potassium1034 mg

Calcium105 mg

Iron6.2 mg

Magnesium94 mg

Phosphorus348 mg

Zinc3.1 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D0.3 mcg

Vitamin C42 mg

Vitamin A132 mcg

Vitamin E2.1 mg

Vitamin K25 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.7 mg

Folate256 mcg

Choline60 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 35. The excerpt below is the record exactly as published.

SPANISH RICE 4 slices bacon, cut in one inch pieces 3 tbsp. chopped onions 2 c. cooked rice x4 tsp. celery salt !/4 tsp. pepper 2 c. tomatoes

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