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Baked Rice and Ham

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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.

United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. ¹⁄₂ cup rice, 1 tablespoon onion finely chopped, 2¹⁄₂ cups stock or water, 2 cups milk, 2 tablespoonsful carrot finely chopped, ¹⁄₂ cup cooked ham finely chopped.
  2. Wash rice, place in greased baking dish;
  3. add liquid, ham, vegetables, and salt if necessary.
  4. Bake slowly for three hours;
  5. stirring occasionally during the first hour.
  6. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham.
  7. Serve with boiled spinach or dressed lettuce.