vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice a l’ltalienne
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Grains should carry melted cheese when lifted.
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 287. The excerpt below is the record exactly as published.
Rice a l’ltalienne. — Into four ounces of well-boiled Rice as it lies in the hot saucepan stir one ounce of butter. Stir till thoroughly mixed, dust with pepper and salt, add enough tomato pulp to moisten the whole nicely, and finish with two ounces of finely-grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.