Boiled Rice
From A handbook of home economics, 1912
Save water in which the rice is boiled for soup, gravy, or rice pudding.
Presented as published in 1912. 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
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 6. The excerpt below is the record exactly as published.
Boiled Rice 3 qts. boiling water. 1 c. well washed rice. 1 tbsp. salt
Cook this with the app: pantry check, scaling, and the assistant.