{"id":4161,"slug":"creole-rice","title":"CREOLE RICE","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 tablespoons savory drippings","3 tablespoons flour","1 teaspoon salt","1/2 teaspoon cayenne","1-1/2 cups tomato juice and pulp","1 teaspoon onion juice","2 tablespoons chopped green pepper","1 tablespoon chopped olives","1 cup of rice","1 cup water"],"ingredients_norm":["savory dripping","flour","salt","cayenne","tomato juice and pulp","onion juice","green pepper","olive","rice","water"],"steps":["Wash rice and soak in water 30 minutes.","Melt fat, add dry ingredients and gradually the tomatoes.","Stir in rice and other ingredients, also the water in which rice was soaked.","Cook slowly one-half hour or until rice is tender."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:172","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ecf49e5ef33ac57358d22ea99f9a5a53520a37c42dfe893a2acbd54e7a370952","created_at":"2026-08-02T16:12:57Z","updated_at":"2026-08-02T16:12:57Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/creole-rice"}