Boiled Rice
From Cookery book and general axioms for plain cookery, 1890
The water may be used for starching aprons.
Presented as published in 1890. 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
4457Calories
92 gProtein
969 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories4457 kcal
Protein92 g
Carbohydrates969 g
Fiber48 g
Sugars4.3 g
Total Fat22 g
Saturated Fat3.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat8 g
Cholesterol0 mg
Sodium22652 mg
Potassium1547 mg
Calcium2587 mg
Iron274 mg
Magnesium350 mg
Phosphorus1052 mg
Zinc8.5 mg
Copper1.1 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)8 mg
Riboflavin (B2)5.3 mg
Niacin (B3)82 mg
Folate2070 mcg
Choline125 mg
Caffeine0 mg
Water4072 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 34. The excerpt below is the record exactly as published.
BOILED RICE. Ingredients l lb. rice (Patna is the best). 1 gallon boiling water. 2 tablespoonfuls salt. 1 quart cold water
Cook this with the app: pantry check, scaling, and the assistant.