Skip to content

A Turkish Pilau

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 1 cup of stewed strained tomatoes
  • 1 cup of stock highly seasoned
  • 1 cupful of washed rice
  • ½ cup of butter

Method

  1. FROM THE TURKISH MINISTER.
  2. Contributed through Mrs.
  3. Lily Latrobe Loring, Washington, D.
  4. C.
  5. Put 1 cup of stewed strained tomatoes in a saucepan, with 1 cup of stock highly seasoned with salt, pepper, minced onion and green peppers.
  6. Boil and add 1 cupful of washed rice, stirring lightly with a fork until absorbed, then add small ½ cup of butter.
  7. Steam in a double boiler for 20 minutes.
  8. Remove the cover and put a folded napkin over the top of boiler to allow the steam to escape.
  9. Serve as a vegetable with cold cooked meat or poultry.