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Plain Boiled White Rice
From The bride's cook book, 1915
Serves 4
Rice should be eaten plain.
Presented as published in 1915. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.5 g
Carbohydrates6 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium8.6 mg
Calcium2.4 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus8.6 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline0.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 90. The excerpt below is the record exactly as published.
PLAIN BOILED WHITE RICE Contributed by C. E. Grosjean Rice Milling Company. After washing the white rice in cold water until the water clears, using one part of rice to one and three-fourths parts of cold water
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