Parched Rice
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 246. The excerpt below is the record exactly as published.
Parched Rice — Cook in custard kettle a half-cup parched rice in one pint of boiling, salted water
Cook this with the app: pantry check, scaling, and the assistant.