Rice Water
From Physical culture cook book, 1901
Presented as published in 1901. 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
781Calories
17 gProtein
169 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein17 g
Carbohydrates169 g
Fiber11 g
Sugars1 g
Total Fat4.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2149 mg
Potassium281 mg
Calcium612 mg
Iron64 mg
Magnesium62 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate307 mcg
Choline26 mg
Caffeine0 mg
Water771 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.
Rice Water. — Simmer two tablespoonfuls rice in one quart boiling water for two hours. Strain, add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.