Turkish Pilar
From The bride's cook book, 1915
Serves 1
Serve in place of a vegetable, or as a border for curried or fricasseed meat.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 90. The excerpt below is the record exactly as published.
TURKISH PILAR 1.2 Cup Washed Rice % Cup Tomatoes, Stewed and Strained 1 Cup Brown Stock, Highly Seasoned 3 Tablespoons Butter or Butter Substi- tut
Cook this with the app: pantry check, scaling, and the assistant.