vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Rice
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
207Calories
4 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein4 g
Carbohydrates45 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.8 mg
Potassium65 mg
Calcium16 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline3.3 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 132. The excerpt below is the record exactly as published.
BOILED EICE. Eice Boiling water. Mode. — Wash about a quarter of a pound of rice, have ready a saucepan of boiling water, drop the rice into it, add a little salt
Cook this with the app: pantry check, scaling, and the assistant.