Yuchna (Stew from Syria)
From The St. Mungo cookery book, 1904
The mixture can also be rolled in vine leaves and stewed.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 20. The excerpt below is the record exactly as published.
YUCHNA. {Stew from Syria). Some rice well washed and Some raw meat minced
Cook this with the app: pantry check, scaling, and the assistant.