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Plain Rice and Broth
From Practical household cookery, 1891
Serves 3
Rice can also be cooked in plain water and served with boiling broth.
Presented as published in 1891. 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
602Calories
20 gProtein
111 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein20 g
Carbohydrates111 g
Fiber1.5 g
Sugars7.6 g
Total Fat6.5 g
Saturated Fat1.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Cholesterol14 mg
Sodium683 mg
Potassium633 mg
Calcium47 mg
Iron6.1 mg
Magnesium49 mg
Phosphorus264 mg
Zinc2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate297 mcg
Choline50 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 29. The excerpt below is the record exactly as published.
PLAIN RICE AND BROTH. Pour three pints of good broth into a stewpan, and set it to the boil. Meantime wash in a basin, with two or three different cold waters, a pint of rice; when the broth is on the boil throw the rice in, boil for about twenty minutes, season with salt and a little pepper, pour into a soup-tureen, and serve with grated cheese on a plate apart
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