Casserole of Rice (French Method)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil rice: three-quarters of an hour. Cost: 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 322. The excerpt below is the record exactly as published.
Casserole of Rice (French method). — Wash one pound of the best Carolina rice in two or three waters. Drain it, and put it into a stewpan with a quart of water, a large onion, a tea-spoonful of salt, and two ounces of fat
Cook this with the app: pantry check, scaling, and the assistant.