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To Steam Rice
From The art of cookery, 1899
Serves 2
Milk may be mixed with the water in any proportion desired.
Presented as published in 1899. 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
586Calories
12 gProtein
128 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein12 g
Carbohydrates128 g
Fiber5.1 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1977 mg
Potassium198 mg
Calcium253 mg
Iron28 mg
Magnesium44 mg
Phosphorus152 mg
Zinc1.3 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)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate301 mcg
Choline14 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 35. The excerpt below is the record exactly as published.
To Steam Rice. — Pick over and wash the rice. Put it in the dish in which it is to be served and add a level teaspoonful of salt and three cups of boiling water to each cup of rice.
Cook this with the app: pantry check, scaling, and the assistant.