Boiled Rice
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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
290Calories
13 gProtein
35 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein13 g
Carbohydrates35 g
Fiber1.2 g
Sugars13 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium283 mg
Potassium423 mg
Calcium346 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus299 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate53 mcg
Choline86 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 19. The excerpt below is the record exactly as published.
BOILED RICE.—-& cap whole rice, boiled in just enough water to cover it, 1 cup of milk, a little salt, 1 egg, beaten light- When the rice is nearly done, turn oft the water, add the milk and simmer, taking care it does not scorch, until the milk boils up well. Salt, and beat in the egg. Bat warm with cream, sugar, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.