Rice with Saffron
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
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 The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). 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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); 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.
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Ingredients
Method
- (Riso alla Milanese con Zafferano) Wash and dry the rice and put it in boiling broth (beef or chicken broth).
- When the rice is half cooked add half its weight of marrow of beef bone, cut into small pieces.
- A few minutes are sufficient for the cooking of the marrow.
- Add grated cheese and remove the kettle from the fire.
- Dissolve some saffron in one or two tablespoonfuls of broth;
- sift it through a sieve and mix with rice, which is to be served very hot, and makes an excellent soup.