Steamed Rice with Raisins
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
931Calories
16 gProtein
217 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories931 kcal
Protein16 g
Carbohydrates217 g
Fiber6.6 g
Sugars62 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium1211 mg
Potassium912 mg
Calcium120 mg
Iron9.4 mg
Magnesium82 mg
Phosphorus297 mg
Zinc2.3 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.2 mg
Folate415 mcg
Choline21 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 4. The excerpt below is the record exactly as published.
Steamed Rice with Raisins 1 c. rice 2 tb, 1% c. water % c. H t. sale *A t. 1>2 c. scalded milk % c. Vz c. raisins
Cook this with the app: pantry check, scaling, and the assistant.