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Syrian Rice
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
346Calories
7 gProtein
76 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein7.4 g
Carbohydrates76 g
Fiber2.6 g
Sugars3.3 g
Total Fat6.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium4868 mg
Potassium398 mg
Calcium48 mg
Iron4.2 mg
Magnesium38 mg
Phosphorus133 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K9.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.4 mg
Folate223 mcg
Choline13 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.
SYRIAN RICE. Butter, 1 tablespoon. Water, 2 cups. Tomato, 1 cup. Rice, 1 cup. Salt, a pinch.
Cook this with the app: pantry check, scaling, and the assistant.