Turkish Pilau
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Can add portions of fowl meat for extra flavor.
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 288. The excerpt below is the record exactly as published.
Turkish Pilau. — {Sir Henry Thompson's Recipe.) — Well wash six ounces of Patna Rice, and blanch it in a pint of boiling water for five minutes only. Drain it thoroughly in a colander. Put the Rice in a stewpan with an ounce of butter, season with salt and pepper, stir well, and add by degrees half a pint of good fowl broth
Cook this with the app: pantry check, scaling, and the assistant.