Rice Water
From Household cookery and laundry work, 1882
This is a valuable remedy in cholera, dysentery, and similar sicknesses, but in those cases no sugar should be used.
Presented as published in 1882. 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
664Calories
13 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein13 g
Carbohydrates147 g
Fiber2.4 g
Sugars4.1 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium119 mg
Potassium229 mg
Calcium78 mg
Iron7.6 mg
Magnesium56 mg
Phosphorus207 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate410 mcg
Choline11 mg
Caffeine0 mg
Water966 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 48. The excerpt below is the record exactly as published.
1 quart Water. Sugar. Wash the rice well, and put it, with the water and cinnamon, into a sauce-pan to boil for an hour, then strain and put aside to cool, when sugar should be added to taste
Cook this with the app: pantry check, scaling, and the assistant.