Boiled Rice for Curry
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ensure each grain is separate and cooked through. Adjust time based on rice size.
Presented as published in 1880. 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
Sodium8.9 mg
Potassium204 mg
Calcium50 mg
Iron7.6 mg
Magnesium44 mg
Phosphorus204 mg
Zinc1.9 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
Water21 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 66. The excerpt below is the record exactly as published.
o boil rice for curry is as follows : — First of all wash the rice very thoroughly in several waters, and continue to wash it till the water in which it is washed does not become cloudy or change colour. Throw the rice into sufficient boiling water
Cook this with the app: pantry check, scaling, and the assistant.