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To Steam Rice
From The national course in home economics, 1917
Serves 1
Serve with a warm fruit sauce.
Presented as published in 1917. 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
648Calories
13 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium37 mg
Potassium204 mg
Calcium71 mg
Iron7.6 mg
Magnesium51 mg
Phosphorus204 mg
Zinc2 mg
Copper0.5 mg
Manganese1.9 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 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water730 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.
TO STEAM RICE. Rice should be cooked so as to leave the'grains whole, consequently it should be first washed through cold water several times, or until that floury substance is washed off. Then take a cup of rice and put it in a pan with three cupfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.