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Boiled Rice
From Kirmess cook book, 1907
Serves 4
Each grain should be whole and apart.
Presented as published in 1907. 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
80Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium22 mg
Calcium12 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 127. The excerpt below is the record exactly as published.
BOILED BICE. Tested. Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice
Cook this with the app: pantry check, scaling, and the assistant.