Rice
From The easiest way in housekeeping and cooking, 1881
If rice is old, it may require half an hour's boiling.
Presented as published in 1881. 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
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium66 mg
Potassium223 mg
Calcium106 mg
Iron7.6 mg
Magnesium63 mg
Phosphorus204 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water1911 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 103. The excerpt below is the record exactly as published.
Rice. Wash in cold water, changing it at least twice. It is better if allowed to soak an hour. Drain, and throw into a good deal of boiling, salted water, allowing not less than two quarts to a cupful of rice
Cook this with the app: pantry check, scaling, and the assistant.