Savoury Rice
From Cookery and housekeeping, 1882
Serves 2
For a 'fast' day, omit the ham and substitute with fish.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 110. The excerpt below is the record exactly as published.
SAVOURY RICE. Simmer in broth ; then add 6 ozs. Parmesan cheese, and a pinch of saffron, with, if liked, some chopped tongue or scraped ham. Press in a mould which has a loose top, and serve very hot. Savoury Rice. A teacupful of rice, one onion cut up ; to be boiled in I pint stock, either fish stock or meat stock. Make a custard with half a pint of milk, and one ^gg, pepper, salt, chopped parsley, and a little chopped ham or tonofue
Cook this with the app: pantry check, scaling, and the assistant.