Spanish Rice

Name: Spanish Rice
Ingredients: 1 lb. ground veal; 2 small onions; 2 cups cooked rice; 4 tablespoons butter; 1 No. 2 can tomatoes; 2 small green peppers; Salt and pepper to taste

From The Chapel Hill cook book, 1935

Mrs. R. W. Bost.

Presented as published in 1935. 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

1497Calories

98 gProtein

133 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories1497 kcal

Protein98 g

Carbohydrates133 g

Fiber8 g

Sugars16 g

Total Fat105 g

Saturated Fat24 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.7 g

Cholesterol348 mg

Sodium494 mg

Potassium1755 mg

Calcium178 mg

Iron11 mg

Magnesium227 mg

Phosphorus1172 mg

Zinc14 mg

Copper0.8 mg

Manganese2.2 mg

Vitamin D5.9 mcg

Vitamin C39 mg

Vitamin A50 mcg

Vitamin E3.1 mg

Vitamin K17 mcg

Vitamin B62.8 mg

Vitamin B1210 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)31 mg

Folate294 mcg

Choline472 mg

Caffeine0 mg

Water933 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

SPANISH RICE 1 lb. ground veal 2 small onions 2 cups cooked rice 4 tablespoons butter 1 No. 2 can tomatoes Salt and pepper to taste 2 small green peppers

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