Boiled Rice, to Serve with Curry

Name: Boiled Rice, to Serve with Curry
Ingredients: 3 quarts water; 1 cupful rice; 1 £ tablespoonfuls salt

From Sea Cookery, 1911

Presented as published in 1911. 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

Sodium10593 mg

Potassium235 mg

Calcium141 mg

Iron7.7 mg

Magnesium73 mg

Phosphorus204 mg

Zinc2 mg

Copper0.7 mg

Manganese2 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

Water2857 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 46. The excerpt below is the record exactly as published.

BOILED RICE, to Serve with Curry. 3 quarts water 1 cupful rice 1 £ tablespoonfuls salt

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