Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 cup rice
- one cup of canned tomatoes rubbed through a sieve
- 1 clove garlic
- pepper
- salt
- clove
- black pepper
Directions
Cover 1 cup rice with salted water and parboil 20 minutes ; drain, and put into a double boiler with U cups broth, and one cup of canned tomatoes rubbed through a sieve ; season with pepper and salt, and cook one hour. Just before serving, add J cup butter.
Cook in any way as Kohl Rabi is cooked. BOILED TURNIPS.
Mrs. Frank Miller.
Slice the turnips, cover with boiling water, and cook till tender. Drain and stir up in the kettle with butter, salt and pepper to taste. If soft enough they will mash properly by simply stirring.
VERMICELLI.
A Mexican Recipe.
Put a tablespoon lard in a porcelain vessel ; when hot throw- in the vermicelli slightly i^roken up, with some thinly sliced onions and tomatoes, some chopped red peppers, 1 clove garlic and a few cumin seeds ground, salt and black pepper to taste. Stir to prevent burning till a light brown : then add stock or hot water, and borl until tender. Have somewhat drv.