Potato Rice
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about 45 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1325. The excerpt below is the record exactly as published.
Potato Riee. — Boil two pounds of pota- toes— regents are best for the pxirpose — mash them with two ounces of butter and four table- spoonfuls of boiling milk, and season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.