Boiled Rice
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
84Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein1.7 g
Carbohydrates18 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium426 mg
Potassium29 mg
Calcium41 mg
Iron4.4 mg
Magnesium6.3 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate42 mcg
Choline2.2 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
BOILED RICE. 14 ec. boiling water. y tsp. salt. 1 tbsp. rice
Cook this with the app: pantry check, scaling, and the assistant.