Boiled Rice (1)

Name: Boiled Rice (1)
Ingredients: one cup of rice; three cups of cold, salted water

From Physical culture cook book, 1901

Presented as published in 1901. 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

648Calories

13 gProtein

142 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories648 kcal

Protein13 g

Carbohydrates142 g

Fiber2.3 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium30 mg

Potassium211 mg

Calcium71 mg

Iron7.6 mg

Magnesium51 mg

Phosphorus204 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.4 mg

Folate410 mcg

Choline10 mg

Caffeine0 mg

Water730 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 20. The excerpt below is the record exactly as published.

Boiled Rice (i). — Put one cup of rice into three cups of cold, salted water

Cook this with the app: pantry check, scaling, and the assistant.