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Spanish Casserole

A historical recipe from Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918).

A historical recipe

Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Project Gutenberg eBook #15464.

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 Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Digitised by Project Gutenberg, eBook #15464 (https://www.gutenberg.org/ebooks/15464). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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. 2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb.
  2. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne Add rice to tomatoes.
  3. Add seasoning and meat, browned.
  4. Bake in casserole about 2 hours.