Escalloped Rice
From Student's manual in household arts, 1915
For white sauce, use 1 C. milk, 1 T. butter, 1 T. flour, ^c t. salt. Make the same as tomato sauce. For buttered crumbs, use 1 T. butter to C. crumbs. Melt the butter in a saucepan, add crumbs, and stir until all the crumbs are coated with butter.
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 Student's manual in household arts (1915) by Martha L. Metcalf, page 13. The excerpt below is the record exactly as published.
Escalloped Rice. 2 C. cooked rice 1 C. white sauce or tomato i C. grated cheese sauce (2 oz.) i G. buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.