vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Water for Invalids
From Cassell's dictionary of cookery, 1892
Serves 2
A tablespoonful of raisins can be added during boiling.
Presented as published in 1892. 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
Sodium1.4 mg
Potassium33 mg
Calcium7.9 mg
Iron1.2 mg
Magnesium7.1 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
Water3.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1570. The excerpt below is the record exactly as published.
ice Water, for Invalids.— Wash two ounces of rice
Cook this with the app: pantry check, scaling, and the assistant.