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Rice Boiled for Curry
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about twenty minutes. Sufficient for five or six persons.
Presented as published in 1892. 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
207Calories
4 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein4 g
Carbohydrates45 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium70 mg
Calcium30 mg
Iron2.4 mg
Magnesium19 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate131 mcg
Choline3.3 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1537. The excerpt below is the record exactly as published.
Rice Boiled for Curry.— Patna rice ought properly to be used for curry, but when it is not at hand Carolina rice wili do abnost as well. Wash half a pound of rice in two or thi-ee waters, drain it, and pick out every discolonred grain. Season two quarts of boil- i:*g water with a little salt
Cook this with the app: pantry check, scaling, and the assistant.