Steamed Rice
From Student's manual in household arts, 1915
Presented as published in 1915. 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
940Calories
29 gProtein
165 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein29 g
Carbohydrates165 g
Fiber2.3 g
Sugars24 g
Total Fat17 g
Saturated Fat9.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium2556 mg
Potassium945 mg
Calcium679 mg
Iron7.7 mg
Magnesium112 mg
Phosphorus696 mg
Zinc4 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate410 mcg
Choline97 mg
Caffeine0 mg
Water1395 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 12. The excerpt below is the record exactly as published.
Steamed Rice. 1 C. rice 1 C. water and 2 C. milk 3 C. water or 1 t. salt
Cook this with the app: pantry check, scaling, and the assistant.