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Turkish Pilaf

A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).

A historical recipe

The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.

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 Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). 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

  • 2 tablespoons chopped green sweet pepper
  • 1¹⁄₄ cups stock
  • 1 teaspoon salt Pick over
  • 3 cups boiling water Soak

Method

  1. ¹⁄₂ cup rice 2 tablespoons chopped green sweet pepper or onion 1 cup tomatoes 1 teaspoon sugar 1¹⁄₄ cups stock or water 1 tablespoon butter 1 teaspoon salt Pick over and wash the rice, as directed in the recipe for boiled rice, No.
  2. 1.
  3. Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them.
  4. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water.
  5. Put it into a cooker for one hour.
  6. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed.
  7. Pilaf is injured by much overcooking.
  8. Samp (Coarse Hominy) ¹⁄₂ cup samp 1 cup cold water 1 teaspoon salt 3 cups boiling water Soak the samp in the cold water for eight hours or more.
  9. Add the salt and boiling water;
  10. boil it hard for one hour, and put it into a cooker for from six to twelve hours.
  11. It is improved by the longer cooking.
  12. The pail or pan in which it is cooked should be stood in a large cooker-pail of boiling water.
  13. A tablespoonful of butter may be added before serving if it is used as a vegetable.