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Rice a la Japanese
From Kirmess cook book, 1907
Serves 3
Every grain will be distinct and fluffy.
Presented as published in 1907. 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
508Calories
10 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein10 g
Carbohydrates110 g
Fiber5.1 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium898 mg
Potassium174 mg
Calcium269 mg
Iron29 mg
Magnesium38 mg
Phosphorus123 mg
Zinc1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate243 mcg
Choline14 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 127. The excerpt below is the record exactly as published.
BICE A LA JAPANESE. Tested. The Japs excel in cooking rice, and their method is exceedingly simple. Put one cupful of rice, which has been thoroughly washed, over the fire with five of fast boiling water. Add salt
Cook this with the app: pantry check, scaling, and the assistant.