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Boiled Rice
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
470Calories
14 gProtein
82 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein14 g
Carbohydrates82 g
Fiber1.2 g
Sugars12 g
Total Fat8.4 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium107 mg
Potassium468 mg
Calcium332 mg
Iron3.8 mg
Magnesium54 mg
Phosphorus348 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate205 mcg
Choline49 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 61. The excerpt below is the record exactly as published.
Boiled Rice. Put one cupful of rice, and cover with two cupfuls of cold water; boil until the rice has absorbed the water; then add a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.