vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cutcharee (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: three-quarters of an hour. Sufficient for five or six persons.
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 456. The excerpt below is the record exactly as published.
Cutcharee (another way). — Boil one pound of rice as if for curry. WTien it is done enough, mix with it three table-spoonfuls of split peas which have been soaked and lioiled till tendei- and pressed through a sieve. Put a piece of butter the size of a large egg into a saucepan, and, when hot, fry two large sliced onions
Cook this with the app: pantry check, scaling, and the assistant.