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Boiled Rice
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Rice cooked in this manner will have every grain separate.
Presented as published in 1880. 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
674Calories
14 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein14 g
Carbohydrates147 g
Fiber6.4 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium4578 mg
Potassium231 mg
Calcium330 mg
Iron36 mg
Magnesium51 mg
Phosphorus168 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate333 mcg
Choline17 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 122. The excerpt below is the record exactly as published.
Boiled Rice. One cupful of rice, one quart of boiling water, one scant table -spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.