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Boiled Rice, Southern Style
From Miss Parloa's kitchen companion, 1887
Serves 2
This method yields sweet and dry rice.
Presented as published in 1887. 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
543Calories
11 gProtein
118 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein11 g
Carbohydrates118 g
Fiber4.4 g
Sugars0.4 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium3009 mg
Potassium182 mg
Calcium216 mg
Iron24 mg
Magnesium40 mg
Phosphorus143 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.7 mg
Folate285 mcg
Choline13 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 283. The excerpt below is the record exactly as published.
Boiled Rice, Southern Style. Wash a cupful of rice in three waters, rubbing it well between the hands. Now put it in a stew-pan with two teaspoonfuls of salt and two cupfuls and a half of boil- ing wate
Cook this with the app: pantry check, scaling, and the assistant.