Steamed Rice
From Principles of cooking, 1914
Serve rice with various toppings.
Presented as published in 1914. 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
2048Calories
43 gProtein
445 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories2048 kcal
Protein43 g
Carbohydrates445 g
Fiber23 g
Sugars2.1 g
Total Fat10 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium5472 mg
Potassium715 mg
Calcium1262 mg
Iron135 mg
Magnesium158 mg
Phosphorus469 mg
Zinc3.6 mg
Copper0.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)39 mg
Folate921 mcg
Choline60 mg
Caffeine0 mg
Water1557 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 16. The excerpt below is the record exactly as published.
Steamed Rice and Use of Double Boiler. — Fill the lower part of a double boiler one third full of boiling water. Put two quarts of boiling water in the upper part of the boiler, add one half teaspoon of salt and gradually add one cup of rice
Cook this with the app: pantry check, scaling, and the assistant.