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Vegetables en Casserole

Name: Vegetables en Casserole
Yield: 6 servings
Ingredients: 6 medium-sized potatoes, sliced thin; V4 cup rice, picked over and washed; 1 small turnip, cubed; 1 cup canned or cooked peas; 1 cup tomatoes; 1 onion, sliced; 4 cups Brown Stock; 1 teaspoon salt; Yg teaspoon pepper; Yg teaspoon allspice

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

195Calories

8 gProtein

40 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein8.5 g

Carbohydrates40 g

Fiber5.4 g

Sugars5.1 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium716 mg

Potassium1113 mg

Calcium50 mg

Iron2.4 mg

Magnesium61 mg

Phosphorus182 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate74 mcg

Choline35 mg

Caffeine0 mg

Water332 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 202. The excerpt below is the record exactly as published.

VEGETABLES EN CASSEROLE 6 medium-sized potatoes, sliced V4 cup rice, picked over and thin washed 1 small turnip, cubed 1 teaspoon salt 1 cup canned or cooked peas Yg teaspoon pepper 1 cup tomatoes Yg teaspoon allspice 1 onion, sliced 4 cups Brown Stock

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