Spanishside
Spanish Rice
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Can be used as a garnish for boiled ham or mutton.
Presented as published in 1902. 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. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.
Spanish Rioe One cup of rice in two quarts of boiling salted water. Boil fifteen minutes. Pour into a fine sieve. Place the sieve over boiling water and steam the rice for thirty minutes. Chop one-half can of Spanish peppers
Cook this with the app: pantry check, scaling, and the assistant.