Boiled Rice
From Principles of food preparation, 1914
The boiling should be violent to keep the rice agitated.
Presented as published in 1914. 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
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium179 mg
Potassium261 mg
Calcium220 mg
Iron7.6 mg
Magnesium101 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water5693 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 8. The excerpt below is the record exactly as published.
Boiled Rice Wash the rice until when it is rubbed between the hands in clear water no further cloudiness appears. Cook it in abundance of violently boiling water — six quarts to one cup of rice
Cook this with the app: pantry check, scaling, and the assistant.