Rice, Creamed
From Cassell's dictionary of cookery, 1892
Serves 2
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 1546. The excerpt below is the record exactly as published.
Rice, Creamed. — Take half a pound of rice, wash and pick it ; parboil and strain ; season with pepper and salt; pour over it a quart of soup
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