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Rice
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Serve hot with sugar and milk. A few raisins may be cooked with the rice for flavor.
Presented as published in 1901. 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
543Calories
11 gProtein
118 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein11 g
Carbohydrates118 g
Fiber4.4 g
Sugars0.4 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium676 mg
Potassium182 mg
Calcium215 mg
Iron24 mg
Magnesium40 mg
Phosphorus143 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.1 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)0.4 mg
Niacin (B3)8.7 mg
Folate285 mcg
Choline13 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 50. The excerpt below is the record exactly as published.
Rice. — Take one-half cup of rice and pick out the specks. Wash and rub it with the hands in two or three waters to make it white. Then dry it in a clean cloth. Put it, with one and one-quarter cups boiling water and salt, into the top of a double boiler and cook from thirty minutes to one hour, until perfectly soft. If it becomes dry in cooking, add one tablespoonful hot water
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