Tomatoes with Rice
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 54. The excerpt below is the record exactly as published.
Tomatoes with Rice. Wash, peel and slice one quart of tomatoes or use a can of the same. Stew until soft, and mash them with the back of a spoon, then add one cup of steamed or boiled rice, stir very carefully and not break the grains ; cook slowly five minutes longer, season with cocoanut butter
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