Boiled Rice
From The Central cook book, 1924
Miss Mary D. Grorce.
Presented as published in 1924. 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
1698Calories
35 gProtein
369 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1698 kcal
Protein35 g
Carbohydrates369 g
Fiber18 g
Sugars1.6 g
Total Fat8.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium5564 mg
Potassium588 mg
Calcium960 mg
Iron103 mg
Magnesium130 mg
Phosphorus403 mg
Zinc3.2 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate793 mcg
Choline47 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Boiled Rice 1 cup rice. 6 cups boiling water. | 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.