Chartreuse of Rice and Meat or Fish
From The home science cook book, 1902
Boiled hominy or mashed potato may replace the rice.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 37. The excerpt below is the record exactly as published.
Chartreuse of Rice and Meat or Fish. Boil one cup of rice in two quarts of boiling1 water till tender; drain and line a mold. Fill with one pint of cold meat or fish, well seasoned and moistened with one cup of tomato sauce, or with one cup of stock mixed with one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.