Boiled Rice with Tomato Sauce
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.
four ounces of boiled rice take one gill of tomato sauce and stir over the fire until hot and sufficiently dry. Serve in a hot fireproof dish, with grated yolk of a hard-boiled egg
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