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To Boil Rice
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by a Hindoo Cook of Dr. Playfair’s Mother’s.
Presented as published in 1907. 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
675Calories
13 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories675 kcal
Protein13 g
Carbohydrates148 g
Fiber2.4 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium28 mg
Potassium213 mg
Calcium66 mg
Iron8 mg
Magnesium51 mg
Phosphorus213 mg
Zinc2.1 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.8 mg
Folate427 mcg
Choline11 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 32. The excerpt below is the record exactly as published.
To Boil Rice. Put the rice into boiling water, boil it about io minutes. Pour off the greater part of the water, then put in a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.