Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Ham | 100g cooked | 145 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 2 cups chopped ham
- 3 cups bread crumbs wet
- 1 cup minced ham
- 1 cup uncooked rice
- 2 cups beef stock
- 2 cups strained tomatoes
- 32 jumbolio
- 1 tbs
- one small onion fine
- 3 bay leaves
- cayenne
- pepper
- salt
Directions
2 cups chopped ham; 3 cups bread crumbs wet with sweet milk. Put in gem tins and break an egg over each and bake until brown. Mrs. N. S. Davis.
JUMBOLIO (Spanish). Put 1 tbs. butter in frying pan; cut up one small onion fine; add 1 cup minced ham and fry; 1 cup uncooked rice; 2 cups beef stock or extract of beef, added to onion and ham. 2 cups strained tomatoes. Season with 3 bay leaves, a little cayenne pepper; a little salt; | tsp. curry powder, £ tsp. thyme. Mix well and bake slowly two hours or more. Stir occasionally and add more water or tomato and stock if needed. Mrs. Freemire.