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Tomato Sauce and Rice
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
353Calories
8 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein7.8 g
Carbohydrates77 g
Fiber3 g
Sugars4.4 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium458 mg
Calcium42 mg
Iron5 mg
Magnesium40 mg
Phosphorus134 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E1.8 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.9 mg
Folate216 mcg
Choline17 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 133. The excerpt below is the record exactly as published.
TOMATO SAUCE AND RICE— Cook V2 cup of rice in boiling, salted water. Drain, and add 1 can of DEL MONTE Canned Tomato Sauce
Cook this with the app: pantry check, scaling, and the assistant.