Rice
From The galley guide, 1923
Rice should be cooked in a double boiler.
Presented as published in 1923. 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
Sodium7065 mg
Potassium224 mg
Calcium111 mg
Iron7.7 mg
Magnesium63 mg
Phosphorus204 mg
Zinc2 mg
Copper0.6 mg
Manganese2 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 galley guide (1923) by Alexander White Moffat, page 27. The excerpt below is the record exactly as published.
Rice. Soak the rice in cold water for 1 hr. and drain. For each cup of rice (when it was dry) use 2 qts. of water. Boil this water with 1 tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.