Rice Water
From Cooks in clover, 1889
Presented as published in 1889. 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
324Calories
6 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein6.3 g
Carbohydrates71 g
Fiber1.2 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium42 mg
Potassium102 mg
Calcium53 mg
Iron3.8 mg
Magnesium32 mg
Phosphorus102 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 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)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.7 mg
Folate205 mcg
Choline5.1 mg
Caffeine0 mg
Water956 g
As published
This recipe was extracted from Cooks in clover (1889), page 57. The excerpt below is the record exactly as published.
Rice Water. — Wash half a cup of rice, pour over it a quart of cold water, add a large pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.