How to Cook Wild Rice

Name: How to Cook Wild Rice
Ingredients: two cups of the wild rice; two cups of cold water; a cup of very strong rich broth; a large spoon of butter; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serves as a vegetable with hot meat and poultry.

Presented as published in 1924. 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

1457Calories

54 gProtein

293 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1457 kcal

Protein54 g

Carbohydrates293 g

Fiber21 g

Sugars3.9 g

Total Fat21 g

Saturated Fat1.1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol39 mg

Sodium367 mg

Potassium1645 mg

Calcium162 mg

Iron8.4 mg

Magnesium440 mg

Phosphorus1366 mg

Zinc21 mg

Copper2.2 mg

Manganese7.9 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A9.1 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)29 mg

Folate16 mcg

Choline25 mg

Caffeine0 mg

Water726 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 100. The excerpt below is the record exactly as published.

How to Cook Wild Rice Take two cups of the wild rice; wash it well, then put it in hot water and beat it for about two minutes; pour off this dark water and repeat this from three to four times; put two cups of cold water to each cup of rice. Put it on a low fire and let it simmer very slowly until the rice swells and absorbs all the water; add a cup of very strong rich broth, a large spoon of butter, pepper and salt

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