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Rice Water with Raisins
From Twentieth century home cook book, 1905
Serves 4
Good for dysentery and diarrhea.
Presented as published in 1905. 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
214Calories
3 gProtein
45 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories214 kcal
Protein3.5 g
Carbohydrates45 g
Fiber1.2 g
Sugars9.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium159 mg
Calcium35 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate99 mcg
Choline4 mg
Caffeine0 mg
Alcohol2.3 g
Water484 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 156. The excerpt below is the record exactly as published.
Rice Water witli Raisins Take six ounces of rice, two ounces of raisins, and two quarts of water. Simmer for half an hour. Strain and add to the liquid two tablespoonfuls of good brandy
Cook this with the app: pantry check, scaling, and the assistant.