vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Rice with Cheese

Name: Rice with Cheese
Yield: 1 servings
Ingredients: one pint of cold boiled rice; one-quarter of a pound of grated or sliced cheese; butter the size of a small hen's egg; one tea-spoonful of salt; one-half tea-spoonful of pepper

From The new Kentucky home cook book, 1884

Serves 1

Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 95. The excerpt below is the record exactly as published.

RICE WITH CHEESE. To one pint of cold boiled rice use one-quarter of a pound of grated or sliced cheese, butter the size of a small hen's egg, one tea-spoonful of salt, one-half tea-spoonful of pepper

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