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Uynveche

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.

Serbia. Associated with Serbia by the source's category: Serbian (confidence 0.65). "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. Fry 3 sliced onions in 1 tablespoon of lard.
  2. Mix this with 1 lb.
  3. of rice.
  4. Remove the seeds and cut in halves 3 green peppers.
  5. Add these to the rice;
  6. also 3 or 4 sliced tomatoes and 2 potatoes sliced.
  7. Place this rice mixture in a casserole and put on top a piece of ribs of pork of about 2 lbs.
  8. Pour in water enough to well cover the rice.
  9. Bake in the oven.