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Rice to Boil
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
103Calories
2 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein2 g
Carbohydrates23 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1765 mg
Potassium38 mg
Calcium23 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline1.6 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 126. The excerpt below is the record exactly as published.
Rice to Boil. To one-quarter of a pound of rice allow half a gallon of water. Put the water on to boil and add a dessert¬ spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.