Turkish Pilaf
From Delicate dishes, 1896
This is used as a vegetable.
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 Delicate dishes (1896), page 62. The excerpt below is the record exactly as published.
TURKISH PILAF. One cup of stewed, strained tomatoes, i cup soup stock highly seasoned with salt, pepper, and minced onion. When boiling add i cup of cooked rice, stir lightly till the liquor absorbs it, then add ^ cup of butter
Cook this with the app: pantry check, scaling, and the assistant.