Italian Rice
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 3 ingredients
- 1 tablespoon of butter
- 2 cups of boiled rice
- 1 cup of tomato sauce
Method
- Put 1 tablespoon of butter in a saucepan, and when melted add to it 2 cups of boiled rice and 1 cup of tomato sauce or tomato chutney;
- season well with salt and pepper, stir until heated through, and serve plentifully sprinkled with grated cheese.
Plating
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