Potage Rizotto— Turkish

Name: Potage Rizotto— Turkish
Ingredients: half a cup of washed rice; the same of peas; two quarts of mutton broth; a cup of tomato sauce; a teaspoon of chopped parsley

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 11. The excerpt below is the record exactly as published.

POTAGE RIZOTTO— TURKISH Boil half a cup of washed rice and the same of peas in two quarts of mutton broth until soft ; then add a cup of tomato sauce and a teaspoon of chopped parsley

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