Tomato Rice
From The "Queen" cookery books: Entrees, 1901
A rich and flavorful dish.
Presented as published in 1901. 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
971Calories
21 gProtein
212 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories971 kcal
Protein21 g
Carbohydrates212 g
Fiber9.6 g
Sugars15 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium77 mg
Potassium1319 mg
Calcium138 mg
Iron13 mg
Magnesium111 mg
Phosphorus373 mg
Zinc3.2 mg
Copper0.8 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.7 mg
Folate553 mcg
Choline22 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 115. The excerpt below is the record exactly as published.
Tomato rice : Cook the rice in any nice stock (meat or vegetable) with an onion, a bouquet of herbs, a. bay leaf, some peppercorns, cloves, and a tiny blade of mace, till cooked. Now take away the herbs, bay leaf, and onion, and mix into the rice about half a pint of tomato pur^e, conserve, or pulp, and garnish with rings of onion fried a golden brown and crisp, in oil or butter. Savoury rice : Blanch fib. of rice
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