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Portuguese Rice

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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.

Portugal. Associated with Portugal by a demonym leading its title: Portuguese (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.

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Ingredients

Method

  1. 1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz.
  2. of grated cheese, 1/2 teaspoonful of herbs, 1 oz.
  3. of butter, pepper and salt to taste.
  4. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes;
  5. place the rice over the fire with 1 pint of water;
  6. add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft;
  7. serve in a vegetable dish with the grated cheese sprinkled over.