Turkish Pilaf
From The Institute cook book, 1913
Serves 2
If desired, a little catsup or chili sauce and water to make three quarters of a cup may be substituted for the tomatoes.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 63. The excerpt below is the record exactly as published.
TURKISH PILAF 1 cup stock 3 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.