Plain Boiled Rice

Name: Plain Boiled Rice
Ingredients: one small teacup of rice; one pint and a half of milk; one teaspoon of salt

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

1086Calories

37 gProtein

176 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories1086 kcal

Protein37 g

Carbohydrates176 g

Fiber2.3 g

Sugars35 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol88 mg

Sodium2620 mg

Potassium1301 mg

Calcium950 mg

Iron7.7 mg

Magnesium131 mg

Phosphorus942 mg

Zinc5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.2 mg

Folate410 mcg

Choline140 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 62. The excerpt below is the record exactly as published.

Plain Boiled Rice. For a family of four, one small teacup of rice, well washed, boiled in one pint and a half of milk, with one teaspoon of salt

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