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Boiled Rice
From Miss Corson's practical American cookery and household management, 1885
Serves 2
A cloth over the saucepan keeps rice hot without making it watery.
Presented as published in 1885. 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
324Calories
6 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein6.3 g
Carbohydrates71 g
Fiber1.2 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.4 mg
Potassium102 mg
Calcium25 mg
Iron3.8 mg
Magnesium22 mg
Phosphorus102 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.7 mg
Folate205 mcg
Choline5.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 169. The excerpt below is the record exactly as published.
boiled rice is usually served with chicken gumbo. boileu, rice. Put a cupful of rice
Cook this with the app: pantry check, scaling, and the assistant.