Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
336
Calories
6g
Protein
12g
Fat
51g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1 cup of stewed strained tomatoes in a saucepan
- 1 cup of stock highly seasoned
- 1 cupful of washed rice
- 1/2 cup of butter
- salt
- pepper
Directions
1
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
2
Put 1 cup of stewed strained tomatoes in a saucepan, with 1 cup of stock highly seasoned with salt, pepper, minced onion and green peppers. Boil and add 1 cupful of washed rice, stirring lightly with a fork until absorbed, then add small ½ cup of butter. Steam in a double boiler for 20 minutes. Remove the cover and put a folded napkin over the top of boiler to allow the steam to escape. Serve as a vegetable with cold cooked meat or poultry.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg