Boiled Rice (3)
From Physical culture cook book, 1901
Rice cooked this way is especially easy of digestion.
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
1173Calories
24 gProtein
256 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1173 kcal
Protein24 g
Carbohydrates256 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium1620 mg
Potassium396 mg
Calcium504 mg
Iron55 mg
Magnesium87 mg
Phosphorus303 mg
Zinc2.6 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)19 mg
Folate602 mcg
Choline29 mg
Caffeine0 mg
Water597 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 (3). — Put one cup rice into three cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.