Rice (Boiled)
From Hilda's "where is it?" of recipes, 1891
Enough for curry for six people.
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
1295Calories
25 gProtein
284 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1295 kcal
Protein25 g
Carbohydrates284 g
Fiber4.6 g
Sugars0.4 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium2408 mg
Potassium428 mg
Calcium158 mg
Iron15 mg
Magnesium108 mg
Phosphorus408 mg
Zinc3.9 mg
Copper1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate820 mcg
Choline21 mg
Caffeine0 mg
Water1932 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.
RICE (BOILED). (Cape way.) Ingreditnts, I pint of Rice. a quarts of Water. Wash the rice three times, then put it into two quarts of boiling water with a teaspoonful of salt. Let it boil briskly till the rice is soft, then drain off all the water by putting the rice in a colander; pour a pint of cold water over the rice when in the colander; put it back in the saucepan, and set it on the stove till it is quite dry and each grain of rice separates from the other. Time, half an hour. Enough for curry for six people. {See CURRY.) RICE (YELLOW). (Malay Recipe.) Ingredients. I pint of Rice. i tablespoonfol of Butter. 3 quarts of Water.
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Cook this with the app: pantry check, scaling, and the assistant.