Dinner
Mince of lamb and rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- This is very much like the mince just described, the main difference being that a cupful of cold boiled rice and a green sweet pepper minced fine are added to the meat and tomato sauce.
- You may also substitute poached eggs for fried, and ham for bacon.
Historical transcription
Source method
- 1
This is very much like the mince just described, the main difference being that a cupful of cold boiled rice and a green sweet pepper minced fine are added to the meat and tomato sauce. You may also substitute poached eggs for fried, and ham for bacon.
- 2
Any of the dishes just mentioned make savory a plain family luncheon, and may be easily prepared at little expense by the housewife who keeps a bright lookout for available “left-overs.”
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.