Photo: Cala
Estimated Nutrition (whole recipe, rough)
436
Calories
10g
Protein
1g
Fat
98g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
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
- two quarts clear stock
- half cup rice
- one carrot
- one onion
- one potato
Directions
1
Two quarts clear stock, skimmed clean of every particle of fat, one carrot, one onion, one potato, one- half cup rice. Cook carrot, onion and potato in a part of stock until tender. Add rice and cooked vegetables to remainder of stock and cook half an hour before serving.
2
MRS. R. M. WOODS.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive