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Boiled Rice
From Virginia Cookery-book, 1884
Serves 2
Ensure each grain is distinct and tender.
Presented as published in 1884. 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
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1187 mg
Potassium204 mg
Calcium59 mg
Iron7.7 mg
Magnesium47 mg
Phosphorus204 mg
Zinc2 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 68. The excerpt below is the record exactly as published.
two cups of it into two and a half cups of cold water; add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.