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Spanish Rice
From Cassell's dictionary of cookery, 1892
Serves 2
Can substitute with tomato sauce if fresh tomatoes are unavailable.
Presented as published in 1892. 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
496Calories
9 gProtein
96 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein9.2 g
Carbohydrates96 g
Fiber3 g
Sugars3.4 g
Total Fat7.8 g
Saturated Fat0.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium422 mg
Calcium44 mg
Iron5.2 mg
Magnesium42 mg
Phosphorus160 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E3.1 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.5 mg
Folate280 mcg
Choline15 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1871. The excerpt below is the record exactly as published.
Spanish Rice. — Boil half a pound of rice as for curry, then toss it lightly over a slow fire with a spoonful of salad-oil till it is a bright-yeUow colour. Unless great care is taken the rice will bm-n. Free two large ripe tomatoes from the seeds and juice, and after- wards stir them in with the rice, add a season- ing of black pepper and grated Parmesan, and serve the rice piled on a hot dish. Garnish the rice with thin shces of ham, German sausage, or di-icd and smoked fish
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