Boiled Rice, No. 2

Name: Boiled Rice, No. 2
Ingredients: 0.5 cup rice; 4 cups boiling water; 1 teaspoon salt; 1 teaspoon butter

From Twenty lessons in domestic science, 1916

The water in which the rice was cooked may be preserved for soups or broth.

Presented as published in 1916. 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

1024Calories

21 gProtein

222 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1024 kcal

Protein21 g

Carbohydrates222 g

Fiber12 g

Sugars1.1 g

Total Fat8.9 g

Saturated Fat0.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2 g

Cholesterol10 mg

Sodium4486 mg

Potassium359 mg

Calcium633 mg

Iron67 mg

Magnesium79 mg

Phosphorus235 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)20 mg

Folate460 mcg

Choline30 mg

Caffeine0 mg

Water780 g

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 41. The excerpt below is the record exactly as published.

Boiled Rice, No. 2 % cup rice 4 cup* boiling water 1 teaspoon salt 1 teaspoon butter

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