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South Carolina Rice
From The new Annie Dennis cook book, 1905
Serves 3
The large supply of water keeps the grains distinct.
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
432Calories
8 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein8.4 g
Carbohydrates95 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium798 mg
Potassium141 mg
Calcium48 mg
Iron5.1 mg
Magnesium34 mg
Phosphorus136 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate273 mcg
Choline6.9 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 114. The excerpt below is the record exactly as published.
South Carolina Rice Pick and wash through three waters, one pint of rice; add one teaspoonful of salt. Then place in a boiler with three pints of water
Cook this with the app: pantry check, scaling, and the assistant.