Casserole of Rice and Meat
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 162. The excerpt below is the record exactly as published.
Casserole of Rice and Meat. Boil one cup of rice till tender. Chop very fine half a pound of an}' cold meat ; season highl}' with half a teaspoon- ful of salt^ half a saltspoonful of pepper^ one saltspoonf al of celery salt, one teaspoonful of finely chopped onion, one tea- spoonful of chopped parsley, and one saltspoonful esich of thyme and marjoram. Add one beateyi egg, two tablespoon- fuls of fine cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.