Recipe or source entry
Rice, Turkish Fashion
Fry the boiled rice with a little butter, cayenne, and saffron powder; season with a little salt, and throw in a handful of cleaned Smyrna raisins; serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/turkish-rice.html- Legacy revision
8531e8373e9b- Source checksum
34c0215bcad504d702b07d067fb9bc0887dac5a8941d7c8f6a119849fb30207a- Legacy text checksum
fec11f2c3b51e079497954001e45d964027045ab0a0b59a8a1665848984ae1fa
Cite this page
Rice, Turkish Fashion. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/turkish-rice.html