Boiled Rice
From A practical cook and text book for general use, 1896
When done, it should be an appetizing mass of entire white kernels.
Presented as published in 1896. 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
2749Calories
58 gProtein
596 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2749 kcal
Protein58 g
Carbohydrates596 g
Fiber34 g
Sugars3.1 g
Total Fat15 g
Saturated Fat2.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium6454 mg
Potassium971 mg
Calcium1867 mg
Iron198 mg
Magnesium215 mg
Phosphorus602 mg
Zinc4.5 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)3.9 mg
Niacin (B3)55 mg
Folate1176 mcg
Choline84 mg
Caffeine0 mg
Water2326 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 40. The excerpt below is the record exactly as published.
Boiled Rice. Wash one cup of best rice, and put in a porcelain kettle with three quarts of rapidly boiling water
Cook this with the app: pantry check, scaling, and the assistant.