Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
330
Calories
6g
Protein
12g
Fat
50g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
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
- ½ cup washed rice
- ¾ cup tomatoes, stewed and strained
- 1 cup Brown Stock, highly seasoned
- 3 tablespoons butter
Directions
1
Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg