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Rice, Southern
From The Landmarks club cook book, 1903
Serves 6
The rice should be snow white and dry, with each grain separate.
Presented as published in 1903. 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
216Calories
4 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories216 kcal
Protein4.2 g
Carbohydrates47 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium68 mg
Calcium64 mg
Iron2.5 mg
Magnesium24 mg
Phosphorus68 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)2.5 mg
Folate137 mcg
Choline3.4 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 68. The excerpt below is the record exactly as published.
RICE, SOUTHERN. In taking the quantity, remember that in cooking, rice swells to about three times its original size. Wash the rice with the hands, quickly, in two or three waters to remove the powdered starch, as that will make the rice sticky. A saucepan with about three quarts of salted water, boiling hard, should be on the hottest part of the stove. Put in it two cups of the rice
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