Rice Water
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
98Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein1.6 g
Carbohydrates22 g
Fiber0.4 g
Sugars4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium111 mg
Potassium50 mg
Calcium35 mg
Iron1 mg
Magnesium17 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate52 mcg
Choline1.5 mg
Caffeine0 mg
Water948 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 16. The excerpt below is the record exactly as published.
RICE WATER. Take two tablespoonfuls of rice; wash it well, and put in jug, adding one good stick of cinnamon and one quart of hot boiling water
Cook this with the app: pantry check, scaling, and the assistant.