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Boiled Rice
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by Lady Ollivant.
Presented as published in 1907. 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
842Calories
17 gProtein
186 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories842 kcal
Protein17 g
Carbohydrates186 g
Fiber4.3 g
Sugars1.5 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7021 mg
Potassium331 mg
Calcium88 mg
Iron10 mg
Magnesium63 mg
Phosphorus269 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.6 mg
Folate529 mcg
Choline16 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 30. The excerpt below is the record exactly as published.
Boiled Rice. Wash £lb. rice in cold water three times. Boil some water. Put in the washed rice, a table- spoonful of salt and the juice of half a lemon. Boil for about half an hour, till quite soft. Add a cupful of cold water
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