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Red Rice

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Red Rice

Ingredients

Directions

  1. _Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._

  2. One lb. flour, ½ lb. suet chopped fine, ¾ lb. dried currants, pinch of salt mixed with the flour. Mix with water rather stiff. Make into dumplings and roll in dry flour. Drop into boiling water and boil about 1 hour.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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