Turkish Pilaf
From A simple course in home economics for rural schools, 1916
Tomato juice or water may be substituted for meat stock.
Presented as published in 1916. 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 simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 50. The excerpt below is the record exactly as published.
Turkish Pilaf % C. rice — cook by the method given in the recipe for Chinese Rice 3 T. butter — melt in a skillet, add the cooked rice. Stir well, cook 3 m. Add ^ can tomatoes 1/^ C. cold meat — cut into dice Meat stock to moisten
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