Rice and Cheese

Ingredients

• a quarter of a pound of rice
• two ounces of cheese

Method

1. 1

   Wash the rice in two or three waters, then place it in a saucepan with plenty of cold water and bring to a boil.

2. 2

   Pour away the water and replace it with three gills of milk.

3. 3

   Simmer for about twenty minutes until the rice is tender.

4. 4

   Grate the cheese and mix it in, seasoning with pepper and salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 70. The excerpt below is the record exactly as published.

Rice and Cheese, Savoury Eggs. Baked Omelet. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Fried Hominy. Palestine Soup. Shoulder of Mutton. Onion Sauce. Baked Potatoes. Greens. Tapioca and Apples. Cheese Marketing. For the Day.— Two pounds of good baking Apples; Potatoes, Greens ; one pennyworth of Parsley. G 82 A YEAR'S COOKERY. For To-morrow. — Haricot Beans ; small Soles, “..Slips ” ( see J anuary 3rd) ; half a pound of rashers of Bacon, if not in the house ( see January 3rd). Breakfast. — Potted Grouse ( J anuary 7th) ; Savoury Eggs ( J anuary 1st) ; Fried Hominy (February 12th). Luncheon. — Rice and Cheese. — Cheese that has become too hard for the table may be used for this dish. It will need to be grated pn a coarse grater before being used. Wash a quarter of a pound of rice

Cook this with the app: pantry check, scaling, and the assistant.