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Tomatoes with Rice
From The table, 1889
Serves 4
Presented as published in 1889. 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
109Calories
9 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein9 g
Carbohydrates17 g
Fiber2.2 g
Sugars4.3 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2180 mg
Potassium642 mg
Calcium36 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus85 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.1 mcg
Choline0.1 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.
Tomatoes with Bice.1 — The same as for No. 56, using three table- spoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti. 58. Tomatoes a I'Andalnnse. — Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper
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