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Boiled Rice
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
674Calories
14 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein14 g
Carbohydrates147 g
Fiber6.4 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium3412 mg
Potassium230 mg
Calcium329 mg
Iron36 mg
Magnesium51 mg
Phosphorus168 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate333 mcg
Choline17 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 146. The excerpt below is the record exactly as published.
BOILED RICE GREEN PEAS KIDNEY BEAN SALAD PINEAPPLE SNOW Blanquettes of Calves' Hearts Wash 2 calves' hearts thoroughly in cold water and cut into I inch cubes. Put ihem into a saucepan, cover with i qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add i t salt and a dash of pepper. Beat i egg slightly, pour the gravy slowly onto it, mixing well, add the hearts, and serve at once. APBIL MENUS 263 Boiled Rice Half c rice, i pt boiling water
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