Wiz a la Napolitaine
From Culinary jottings, 1885
The rice should carry long strings of melted cheese when lifted.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 138. The excerpt below is the record exactly as published.
Wiz a la Napolitaine : — Empty the well boiled rice into a hot sauce-pan with plenty of butter : stir till thoroughly hot and well lubricated, add tomato pulp enough to moisten the whole nicely, and finish with finely grated Parmesan, Gruyere, or other mild dry cheese
Cook this with the app: pantry check, scaling, and the assistant.