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Steamed Rice
From The household cook book, 1902
Serves 2
Stock or milk can be used instead of water, if desired.
Presented as published in 1902. 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
499Calories
10 gProtein
109 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein10 g
Carbohydrates109 g
Fiber3.8 g
Sugars0.3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1708 mg
Potassium166 mg
Calcium177 mg
Iron20 mg
Magnesium36 mg
Phosphorus135 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.1 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)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate269 mcg
Choline11 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 191. The excerpt below is the record exactly as published.
| teaspoon of salt and 1 pint of boiling water to each cup of rice
Cook this with the app: pantry check, scaling, and the assistant.