Tomatoes and Rice
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 67. The excerpt below is the record exactly as published.
Tomatoes and Rice. — While sufficient rice is being boiled, put into a little saucepan 3 ounces of butter, which should be allowed to brown very slowly — if it has the faintest tinge of 1 burn it is spoiled — put into it a large breakfastcupful of tomato juice
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