Boiled Rice for Curries

Name: Boiled Rice for Curries
Ingredients: Patna rice; one teaspoonful of salt to each quart; a few drops of lemon juice

From Domestic cookery, 1886

Dish as a vegetable.

Presented as published in 1886. 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

22Calories

0 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories22 kcal

Protein0.4 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2334 mg

Potassium103 mg

Calcium7.4 mg

Iron0.1 mg

Magnesium6.1 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 67. The excerpt below is the record exactly as published.

BOILED RICE FOR CURRIES. Patna rice will be found the best for curries. It must be washed thoroughly, and thrown into plenty of boiling water, containing one teaspoonful of salt to each quart, and a few drops of lemon juice

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