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Boiled Rice
From Lowney's cook book, 1907
Serves 4
Rice cooked this way will have every grain separate.
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
162Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium56 mg
Calcium27 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 41. The excerpt below is the record exactly as published.
Boiled Rice Wash one cup rice and drain. Fill a four-quart sauce- pan one half full of boiling salted wate
Cook this with the app: pantry check, scaling, and the assistant.