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A Fine Way to Cook Rice
From The complete cook book, 1900
Serves 3
Rice will be separate and finely seasoned.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
464Calories
10 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein10 g
Carbohydrates99 g
Fiber4.2 g
Sugars1 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Cholesterol1.2 mg
Sodium1553 mg
Potassium195 mg
Calcium220 mg
Iron24 mg
Magnesium35 mg
Phosphorus123 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate224 mcg
Choline15 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.
A FINE WAY TO COOK RICE. To one cup of rice add a small teaspoonful of salt and one quart of boiling water. Cook in double boiler rapidly for twenty minutes, then pour off all the water and add a half cup of veal or chicken soup stock
Cook this with the app: pantry check, scaling, and the assistant.