Chartreuse of Meat and Rice
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 8. The excerpt below is the record exactly as published.
CHARTREUSE OF MEAT AND RICE. Two cups meat, one-fourth tea- spoonful pepper, one teaspoonful salt, one-fourth teaspoonful onion juice, one tablespoonful chopped parsley, one egg, one-fourth cup fine crumbs, four cups cooked rice
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