Tomato Rice
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
528Calories
12 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein12 g
Carbohydrates116 g
Fiber4 g
Sugars9.2 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium567 mg
Potassium652 mg
Calcium122 mg
Iron7.7 mg
Magnesium73 mg
Phosphorus204 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E2.3 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.1 mg
Folate219 mcg
Choline34 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.
Tomato Rice 2 cups cooked rice I cup stewed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.