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Plain Boiled Rice
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
207Calories
4 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein4 g
Carbohydrates45 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium75 mg
Calcium44 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline3.3 mg
Caffeine0 mg
Water952 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 51. The excerpt below is the record exactly as published.
Plain Boiled Rice.) Take a large pot, in which put two gallons of water ; when boiling furiously, plunge in one pound of rice
Cook this with the app: pantry check, scaling, and the assistant.