vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Water
From Buckeye cookery, 1892
Serves 4
Can also be made with sago, tapioca, barley, or cracked corn.
Presented as published in 1892. 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
187Calories
9 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein8.8 g
Carbohydrates20 g
Fiber0.1 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium107 mg
Potassium383 mg
Calcium317 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline44 mg
Caffeine0 mg
Water689 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 326. The excerpt below is the record exactly as published.
a pint of milk, and, finally, by bringing the whole to just the boiling-point. Give through a nursing-bottle. For children who are costive use bran-meal or unbolted flour instead of white flour, preparing as above directed. ‘ Rice Watrer.—Wash four table-spoons of rice; put it into two quarts of water, which boil down to one quart, and then add sugar and a little nut- meg. This makes a pleasant drink. A pint or half a pint of milk added to - the rice water
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