Fig Rice
From 365 desserts, 1900
Presented as published in 1900. 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
815Calories
14 gProtein
185 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein14 g
Carbohydrates185 g
Fiber8.9 g
Sugars37 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium18 mg
Potassium733 mg
Calcium136 mg
Iron8.5 mg
Magnesium85 mg
Phosphorus236 mg
Zinc2.3 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.3 mg
Folate423 mcg
Choline21 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 39. The excerpt below is the record exactly as published.
Fig Rice. Boil i cup of rice in a large cup of water for 30 minutes, then drain it and turn into a colander. Stand it in the oven until the rice is white and dry. Chop y2 a lb. of figs
Cook this with the app: pantry check, scaling, and the assistant.