Turkish Pilaf III
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Turkey. Associated with Turkey by a demonym leading its title: Turkish (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
- ⅓ cup rice 3 tablespoons butter ½ cup canned tomatoes ½ cup cold cooked chicken cut in dice White Stock highly seasoned Salt and cayenne Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse.
- Heat omelet pan, add butter, and as soon as butter is melted add rice.
- Cook three minutes;
- then add tomatoes, chicken, and enough stock to moisten.
- Cook five minutes, and season highly with salt and cayenne.
- If not rich enough, add more butter.