vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Rice
From Temperance cook book, 1887
Serves 4
Japanese method uses steam instead of water.
Presented as published in 1887. 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
586Calories
12 gProtein
128 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein12 g
Carbohydrates128 g
Fiber5.1 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1102 mg
Potassium198 mg
Calcium252 mg
Iron28 mg
Magnesium43 mg
Phosphorus152 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate301 mcg
Choline14 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 144. The excerpt below is the record exactly as published.
BOILED RICE. Put two cups of rice to three pints of boiling water, half tea- spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.