Rice Water
From Cookery book and general axioms for plain cookery, 1890
Some invalids like it stewed until it is a pulp, and not strained.
Presented as published in 1890. 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
103Calories
2 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein2 g
Carbohydrates23 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium30 mg
Potassium42 mg
Calcium36 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline1.6 mg
Caffeine0 mg
Water949 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 27. The excerpt below is the record exactly as published.
RICE WATER. Ingredients : — 1 or 2 oz. rice. 1 qt. water. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.