Spanish

Spanish Stew

Name: Spanish Stew
Yield: 6 servings
Cuisine: Spanish
Ingredients: one tablespoon washed rice; tablespoon butter; three pints boiling water; one onion, minced fine; two potatoes, cut up; four peeled tomatoes, sliced fine; three red peppers soft, remove seeds, scrape pulp

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 17. The excerpt below is the record exactly as published.

SPANISH STEW (Original.) Ella M. Magee, 122 N. Johnston st., Los Angeles. — iOne tablespoon washed rice, tablespoon butter; (fry the rice to a rich golden brown, stirring constantly. Add three pints boiling water, one onion, minced fine, two potatoes, cut up, with four peeled tomatoes, sliced fine. Boil three red peppers soft, remove seeds, scrape pulp

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