Boiled Rice
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
Sodium4732 mg
Potassium224 mg
Calcium109 mg
Iron7.7 mg
Magnesium63 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.6 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
Water1911 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 29. The excerpt below is the record exactly as published.
Boiled rice may be combined with tomatoes or cheese and baked. 4. Rice is used in soups. 5. Rice with eggs makes a good pudding. 56 DOMESTIC SCIENCE Fruit with rice or other cereal adds sugar and flavoring to the dish, and is a pleasant change. Use dates or raisins. To Wash Rice — Put in a strainer and place in cold water. Rub thoroughly, changing the water several times until the rice is clean. APPLICATION 1. Boiled Rice 1 c. rice 2 tsp. salt 2 qt. water
Cook this with the app: pantry check, scaling, and the assistant.