Turkish Pilaf
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
For No. 2, add cooked meat with butter.
Presented as published in 1884. 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. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 167. The excerpt below is the record exactly as published.
Turkish Pilaf. One cup of stewed and strained tomatoes, one cup of stock, seasoned highly with salt, pepper, and minced onion. When boiling, add one cup of well-washed rice ; stir lightly with a fork until the liquor is absorbed, then add half a cup of butter
Cook this with the app: pantry check, scaling, and the assistant.