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Parched Rice
From The national course in home economics, 1917
Serves 2
Simple and nutritious.
Presented as published in 1917. 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
46Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.9 g
Carbohydrates10 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium14 mg
Calcium3.5 mg
Iron0.5 mg
Magnesium3.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline0.7 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 367. The excerpt below is the record exactly as published.
PARCHED RICE. Roast the rice
Cook this with the app: pantry check, scaling, and the assistant.