Rice, Japanese Style

Name: Rice, Japanese Style
Ingredients: half a pound of well-washed rice; one pint of milk or water; one heaping teaspoonful of salt; quarter of a medium-sized nutmeg

From The universal cookery book, 1887

Presented as published in 1887. 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

828Calories

16 gProtein

181 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories828 kcal

Protein16 g

Carbohydrates181 g

Fiber2.9 g

Sugars0.3 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium2363 mg

Potassium261 mg

Calcium79 mg

Iron9.8 mg

Magnesium61 mg

Phosphorus261 mg

Zinc2.5 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)9.5 mg

Folate524 mcg

Choline13 mg

Caffeine0 mg

Water499 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 42. The excerpt below is the record exactly as published.

Rice, Japanese Style. Put half a pound of well-washed rice into a double kettle, with one pint of milk or water, one heaping teaspoonful of salt, and quarter of a medium-sized nutmeg

Cook this with the app: pantry check, scaling, and the assistant.