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Boiled Rice
From The Institute cook book, 1913
Serves 4
Can be boiled in milk instead of being steamed.
Presented as published in 1913. 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
81Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1765 mg
Potassium31 mg
Calcium21 mg
Iron1 mg
Magnesium10 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline1.3 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 130. The excerpt below is the record exactly as published.
BOILED RICE 1/2 cup rice 2 quarts water 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.