Chinese
Fried Rice
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve hot.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 267. The excerpt below is the record exactly as published.
FRIED RICE. Boil the rice as directed in the recipe for boiled rice, and cool it in a dish ; when it is cold turn it from the dish, cut it in slices nearly an inch thick, season the slices with pepper 502 PRACTICAL AMERICAN COOKERY. and salt
Cook this with the app: pantry check, scaling, and the assistant.