Boiled Rice
From A text-book of cooking, 1915
Save the water from the Boiled Rice for preparing sauces.
Presented as published in 1915. 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
2749Calories
58 gProtein
596 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2749 kcal
Protein58 g
Carbohydrates596 g
Fiber34 g
Sugars3.1 g
Total Fat15 g
Saturated Fat2.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium11120 mg
Potassium972 mg
Calcium1870 mg
Iron198 mg
Magnesium215 mg
Phosphorus602 mg
Zinc4.5 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)3.9 mg
Niacin (B3)55 mg
Folate1176 mcg
Choline84 mg
Caffeine0 mg
Water2326 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 21. The excerpt below is the record exactly as published.
BOILED RICE 3 quarts bailing water 2 teaspooDfuls salt I cupful rice
Cook this with the app: pantry check, scaling, and the assistant.