Salmon Rice
From Mrs. Lincoln's Boston 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 182. The excerpt below is the record exactly as published.
one scant cup of uncooked rice., and stir until slightly colored ; then add one pint of chicken stock., and pour all into the double boiler, and ^eam thirty minutes. Salmon Rice. — Use half stock and half strained toma- toes ; season highly with curry
Cook this with the app: pantry check, scaling, and the assistant.