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Spanish Rice
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 12
Presented as published in 1914. 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
432Calories
5 gProtein
43 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein5.3 g
Carbohydrates43 g
Fiber2.5 g
Sugars2.3 g
Total Fat26 g
Saturated Fat9.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Cholesterol16 mg
Sodium580 mg
Potassium297 mg
Calcium82 mg
Iron8.6 mg
Magnesium25 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C6.3 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate95 mcg
Choline8.6 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 44. The excerpt below is the record exactly as published.
SPANISH EICE. Blanch 2 C. rice. Cook in 5 C. boiling water, y2 t. salt. Cut 2 slices of salt pork into small pieces and try out. Eemove pork and saute y2 onion, y2 green pepper in fat. Put in double boiler, add rice that has been drained; moisten with 3 C. tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.