Boiled Rice
From French dishes for American tables, 1886
Presented as published in 1886. 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
1242Calories
24 gProtein
272 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1242 kcal
Protein24 g
Carbohydrates272 g
Fiber4.4 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1184 mg
Potassium391 mg
Calcium96 mg
Iron15 mg
Magnesium85 mg
Phosphorus391 mg
Zinc3.7 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)14 mg
Folate786 mcg
Choline20 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 98. The excerpt below is the record exactly as published.
Boiled Rice. Take three quarters of a pound of rice, which wash well in cold water, drain and rub the rice with your hands ; pick out the yel- low grains and specks of black ; then wash the rice again three or four times, changing the water, and rubbing it with the hands. After the last time, pour some cold water over it, and put it in a saucepan on the fire in which there are about five quarts of boil- ing water. Stir with a wooden spoon, and add half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.