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Riso e Piselli; Rice and Green Peas
From The housewife's referee, 1898
Serves 2
The rice must always be in grains.
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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 122. The excerpt below is the record exactly as published.
Riso e Piselli; Rice and Green Peas. — Take half a pound of Italian rice, well washed and dried, put it into a stew- pan with a quarter of a pound of butter, stirring it until it is of a bright golden colour ; but great care must be taken not to burn it. Then add a teacupful of good stock with half a pint of fresh green peas, stirring the whole together till the rice and peas are tender ; add salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.