Spanish Rice
From The Federation cook book, 1910
Very good with baked steak or shoulder. Submitted by Mrs. B. McAdoo, Pasadena.
Presented as published in 1910. 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 Federation cook book (1910) by Bertha L. Turner, page 10. The excerpt below is the record exactly as published.
salt and pepper to taste. Fry ham, chicken, okra, shrimps, and onion together; cook 20 minutes. Add tomatoes and 4 cups of water. Cook 1 hour. Eat with rice. — MRS. M. FOUCHE, Pasadena. String Beans a la Creole Cut beans small, J/2 lb. of bacon cut small, 1 can of tomatoes, 1 can of green chili, (Ortega), 1 large onion, teaspoon of salt. Fry bacon and onions together. Add string beans (previously boiled), tomatoes and Yi can of Ortega chili, Cook 1 hour. Add 1 cup of water, then cook 15 minutes. — MRS. M. FOUCHE, 917 Morten Ave., Pasadena. Scalloped Potatoes Fill a baking dish with thinly sliced potatoes. Season with salt and pepper and bits of butter. Cover potatoes with sweet milk. A little onion may be added if desired. Bake in moderate oven until tender. — MRS. WILLIAM PRINCE, Pasadena. Spanish Rice Boil rice until done 1 onion sliced 1 half cup grated cheese Salt and pepper and butter to taste
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