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Rice Water
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
52Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein1 g
Carbohydrates11 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium21 mg
Calcium18 mg
Iron0.6 mg
Magnesium8.3 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline0.8 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 362. The excerpt below is the record exactly as published.
RICE WATER. Two ounces of rice, two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.