Boiled Rice
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
414Calories
8 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein8.1 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium133 mg
Calcium39 mg
Iron4.9 mg
Magnesium31 mg
Phosphorus130 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 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)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate262 mcg
Choline6.6 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
Boiled Rice. Rice can be satisfactorily cooked in a paper-bag. After picking it over and washing it in several waters, it should be soaked for several hours. It is then put in a well greased paper-bag with water, pro- portion being half a pint of water to 4 ozs. of rice
Cook this with the app: pantry check, scaling, and the assistant.