vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice, Buttered
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
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 1541. The excerpt below is the record exactly as published.
Rice, Buttered. — "Wash four ounces of rice, drain it, and put it into a saucepan with a ! pint and a half of milk. Let it simmer gently j until the grains are tender. Pour off the thick I nulk, and put in two ounces of butter, two j table-spoonfuls of sugar, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.