vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Rice
From Original White House Cookbook, 1887
Serves 1
Flavor to taste.
Presented as published in 1887. 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
470Calories
14 gProtein
82 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein14 g
Carbohydrates82 g
Fiber1.2 g
Sugars12 g
Total Fat8.4 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1271 mg
Potassium470 mg
Calcium332 mg
Iron3.8 mg
Magnesium54 mg
Phosphorus348 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate205 mcg
Choline49 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 327. The excerpt below is the record exactly as published.
BOILED BICE. Boil half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt ; when the water has boiled nearly out and the rice be- gins to look soft and dry, turn over it a cupful of milk and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg
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