Rice Water for Washing
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If it is glazed material, use a stone instead of an iron on the right side.
Presented as published in 1913. 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
3311Calories
65 gProtein
726 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories3311 kcal
Protein65 g
Carbohydrates726 g
Fiber12 g
Sugars1.1 g
Total Fat6 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium272 mg
Potassium1119 mg
Calcium481 mg
Iron39 mg
Magnesium303 mg
Phosphorus1043 mg
Zinc9.9 mg
Copper2.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0.9 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)38 mg
Folate2096 mcg
Choline53 mg
Caffeine0 mg
Water7668 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 94. The excerpt below is the record exactly as published.
ice Water, for washing cretonne, chintz, and prints: Boil two pounds of rice in two gallons of water
Cook this with the app: pantry check, scaling, and the assistant.