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Boiled Rice
From The Pattern cook-book, 1890
Serves 4
To be a success, boiled rice should be taken from the water when it is just cooked and not be allowed one minute's boiling after it has reached that point.
Presented as published in 1890. 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
162Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium607 mg
Potassium58 mg
Calcium34 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water714 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 125. The excerpt below is the record exactly as published.
BOILED RICE. Wash thoroughly a cupful of rice, put it into a gran- ite-ware stew-pan or kettle, and pour over it three quarts of boiling water, adding a tea-spoonful of salt
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