Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of tomatoes
- a piece of breakfast bacon
- two even tablespoonsful of raw rice
- salt
- pepper
Directions
Scald as many tomatoes as you need, slice and place in a stewpan without water; let them boil slowly for half an hour. Add salt, pepper and butter; also a very little sugar and bread crumbs; boil up once more and serve very hot.
Another nice way to stew tomatoes is as above, except when first put on to cook add two even tablespoonsful of raw rice, to one quart of tomatoes; in this no bread crumbs are used, but they are seasoned the same.
After carefully washing greens, put them to boil in salted water; do not cover them. Three-quarters of an hour is usu- ally long enough to boil them. Some persons prefer them boiled with ham or a piece of breakfast bacon. When the greens are done, drain them in a colander, put them in a hot dish, season with pepper, and if they have been boiled with- out meat, add butter and, if necessary, salt.
Cabbage may be cooked the same way, but may need to boil longer if not very young.