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Boiled Rice
From Banquets of the nations, 1911
Serves 6
Rice should never be taken up with spoons, but tossed over into the dish.
Presented as published in 1911. 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
138Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.7 g
Carbohydrates30 g
Fiber0.5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium47 mg
Calcium20 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate87 mcg
Choline2.2 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 59. The excerpt below is the record exactly as published.
boiled rice and eggs, one inch thick, so that the mould is lined throughout. Put into it a ragout of mince meat or minced livers of poultry, with a touch of carraway or cinnamon, pepper and salt, fill up and cover with the mixture of boiled rice and eggs, put it into a quick oven and bake for an hour. Turn it out and pour over it some 125 BANQUETS OF THE NATIONS good gravy. Serve very hot with sharp salad and mixed pickles. If the livers are used, it is better to mix the mince with the rice preparation before putting it into the mould. Boiled Rice. Wash half a pound of rice and boil it in two quarts of boiling water
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