Tomato Rice
From The Common sense recipe book, 1898
Presented as published in 1898. 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
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium23 mg
Potassium209 mg
Calcium64 mg
Iron7.6 mg
Magnesium49 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 41. The excerpt below is the record exactly as published.
Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, andborsuntil allathe (water 15 soaked ip. a nena melted. butter “to tas
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