A Turkish Dish
From The Toronto Cook Book, 1915
Serves 2
Curry is preferred.
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
A Turkish Dish Stew one cup of cold lamb with one teaspoon of minced onion in one cup of water until very tender. Skim out the meat and add to the water enough strained tomato to make one pint
Cook this with the app: pantry check, scaling, and the assistant.