Boiled Rice for Weak Digestions

Name: Boiled Rice for Weak Digestions
Ingredients: one-half cup of rice; two cups of boiling water

From Physical culture cook book, 1901

Presented as published in 1901. 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

674Calories

14 gProtein

147 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories674 kcal

Protein14 g

Carbohydrates147 g

Fiber6.4 g

Sugars0.6 g

Total Fat2.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1079 mg

Potassium230 mg

Calcium328 mg

Iron36 mg

Magnesium51 mg

Phosphorus168 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate333 mcg

Choline17 mg

Caffeine0 mg

Water395 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.

Boiled Rice for Weak Digestions. — Put one-half cup of rice in two cups of boiling water

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