Rice a la Turque
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Watch closely to prevent sticking.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 288. The excerpt below is the record exactly as published.
Rice a la Turque. — Put into a saucepan a pint of giblet or mutton broth into which sufficient tomato pulp has been stirred to slightly thicken it. Season this highly with black pepper and salt, and set the saucepan on the fire. As soon as the liquid boils cast into it four ounces of uncooked carefully- sifted Ric
Cook this with the app: pantry check, scaling, and the assistant.