Dolma— Grecian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 42. The excerpt below is the record exactly as published.
DOLMA— GRECIAN Chop a cup of fat and lean cold mutton and mix with a cup of boiled rice, two tablespoons of melted butter, a small grated onion, a teaspoon of parsley, chopped, half a cup of pinenuts and enough hot broth to moisten. Par- boil three egg-plants or summer squash
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