Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
347
Calories
13g
Protein
10g
Fat
52g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- six ounces raw rice in a saucepan
- 1 pint tomato sauce
- 2 ounces grated cheese
- 3 saltspoons pepper
Directions
1
Put six ounces raw rice in a saucepan with 1 pint tomato sauce (or cold stewed tomatoes), i pint broth, J teaspoon salt, and 3 saltspoons pepper. Mix well aiid boil 35 minutes, stirring occasionally. Add 2 ounces grated cheese with I ounce butter, stir in well and put in a baking dish. Sprinkle bread crumbs and bits of i)Utter on top and sc: in oven for 12 minutes. It may also be used as stuffing for whole tomatoes baked.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive