vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Cook Rice
From The home cook book, 1905
Serves 6
Each kernel will be separate and flaky when cooked in this way.
Presented as published in 1905. 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
162Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium416 mg
Potassium51 mg
Calcium32 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water635 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 112. The excerpt below is the record exactly as published.
TO COOK RICE EAST INDIA RECEIPT Wash thoroughly a cup and a half of the best rice. Set over the fire a pot holding four quarts of cold water. Put in the rice and bring to boil and ke^ep boiling until you can mash the rice kernels between thumb* and finger. Salt five minutes before this point is reached.
Cook this with the app: pantry check, scaling, and the assistant.