Boiled Rice

Name: Boiled Rice
Ingredients: Wash and pick over one cup rice.; Put four quarts water in a kettle with two tablespoons salt.; with two tablespoons salt.

From What to Have for Dinner, 1905

Presented as published in 1905. 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

Sodium14121 mg

Potassium245 mg

Calcium172 mg

Iron7.8 mg

Magnesium83 mg

Phosphorus204 mg

Zinc2 mg

Copper0.7 mg

Manganese2 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

Water3802 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 2. The excerpt below is the record exactly as published.

BOILED RICE. Wash and pick over one cup rice. Put four quarts water in a kettle with two tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.