Boiled Rice
From A Little Cook-Book for a Little Girl, 1905
Leftover rice can be used for fried rice.
Presented as published in 1905. 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
998Calories
20 gProtein
218 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories998 kcal
Protein20 g
Carbohydrates218 g
Fiber7.5 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium3416 mg
Potassium332 mg
Calcium354 mg
Iron39 mg
Magnesium73 mg
Phosphorus270 mg
Zinc2.4 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate538 mcg
Choline23 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 2. The excerpt below is the record exactly as published.
Boiled Rice 1 cup of rice. 2 cups of boiling water. 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.