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Boiled Rice
From Boston Cooking-School cook book, 1896
Serves 2
Old rice absorbs much more water than new rice and takes longer for cooking.
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
512Calories
11 gProtein
111 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein11 g
Carbohydrates111 g
Fiber5.8 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4576 mg
Potassium179 mg
Calcium317 mg
Iron34 mg
Magnesium40 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate230 mcg
Choline15 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 26. The excerpt below is the record exactly as published.
BOILED RICE Y cup rice, washed 1 quart boiling water 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.