Boiled Rice (2)

Name: Boiled Rice (2)
Ingredients: one cup rice; one quart boiling water; one scant tablespoonful of salt

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

1348Calories

28 gProtein

293 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1348 kcal

Protein28 g

Carbohydrates293 g

Fiber13 g

Sugars1.2 g

Total Fat5.8 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium9157 mg

Potassium461 mg

Calcium660 mg

Iron71 mg

Magnesium101 mg

Phosphorus337 mg

Zinc2.8 mg

Copper0.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)23 mg

Folate665 mcg

Choline35 mg

Caffeine0 mg

Water789 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 (2). — Put one cup rice mashed carefully in a double boiler with one quart boiling water and one scant tablespoon- ful of sa

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