American
Turkish Pilaf II
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ½ cup Washed Rice
- ¾ cup Tomatoes stewed and strained
- 1 cup Brown Stock highly seasoned
- 3 tablespoons Butter
Make it
Method
- 1
Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.
Source & rights
Where this recipe comes from
Turkish Pilaf II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.