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Turkish Pilaff

A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).

A historical recipe

Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.

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 Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Digitised by Project Gutenberg, eBook #58948 (https://www.gutenberg.org/ebooks/58948). 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

  • 1 cup stewed
  • 1 cup of stock highly seasoned
  • 1 cup well washed rice
  • a cup of butter

Method

  1. 1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion.
  2. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.