Italiandinner
Tomato Risotto
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
731Calories
16 gProtein
157 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein16 g
Carbohydrates157 g
Fiber6.3 g
Sugars8.8 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1025 mg
Potassium1072 mg
Calcium91 mg
Iron10 mg
Magnesium90 mg
Phosphorus275 mg
Zinc2.4 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C22 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
Water240 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 83. The excerpt below is the record exactly as published.
TOMATO RISOTTO. Risotto aux Tomates. 2 dessertspoonsf ul grated cheese Tomato sauce. Salt and cayenne. Boil the rice
Cook this with the app: pantry check, scaling, and the assistant.