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Boiled Rice, Turkish Style
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
5 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol10 mg
Sodium604 mg
Potassium205 mg
Calcium60 mg
Iron7.7 mg
Magnesium47 mg
Phosphorus205 mg
Zinc2 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
Water317 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 26. The excerpt below is the record exactly as published.
BOILED RICE, TURKISH STYLE 1 cup rice, washed 1 teaspoon butter 11% cups cold water V4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.