BOILED RICE
From Household science and arts, 1913
Presented as published in 1913. 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
2048Calories
43 gProtein
445 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories2048 kcal
Protein43 g
Carbohydrates445 g
Fiber23 g
Sugars2.1 g
Total Fat10 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium4305 mg
Potassium715 mg
Calcium1261 mg
Iron135 mg
Magnesium158 mg
Phosphorus469 mg
Zinc3.6 mg
Copper0.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)39 mg
Folate921 mcg
Choline60 mg
Caffeine0 mg
Water1557 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 21. The excerpt below is the record exactly as published.
BOILED RICE ' Pick over and wash the rice ; add it slowly to the boiling salted water, so as not to check the boiling. Boil it until it is soft (about thirty minutes). Scalloped Dishes In order to utilize leftover portions of food or to produce an attractive and appetizing variety, scalloped dishes may be made from fish, cold meats, cold vegetables, crackers, or stale bread crumbs ; to which may be added white sauce or tomato sauce in the proportion of 1 part of sauce to 2 parts of bread, meat, fish, or vegetables. Cracker Crumbs. — Save the crumbs from cracker boxes. Put them with conmion crackers, roll them with a rolling pin until they are fine, and sift them. Plain or buttered they add to many of the scalloped dishes. RECIPE 58. 1 c. rice 1 tbs. salt 2 qt. boiling water
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