![\"rice](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2023\/10\/rice-pilaf-pin.jpg\")
<\/figure><\/div>\n\n\nIn celebration of National Cookbook Month I reached into the way back machine and found this simple budget friendly recipe published in 1878<\/strong>.<\/p>\n\n\n\n Basically, it is just a simple rice pilaf that can be made with the drippings of whatever meat you are serving it with. Or use chicken, beef, pork or vegetable broth. <\/p>\n\n\n\n The original name of the recipe is \"Rice, Milanaise Style\". Not Milanese style meaning from Milan. It could have been a typo from whomever re-typed the book, or that may have been how it was spelled back then. Or it was referring to something else.<\/p>\n\n\n\n Before Julia Child, James Beard, Craig Clairborne, and even before Fannie Farmer, there was Juliet Corson. <\/p>\n\n\n\n She was a columnist, educator and cookbook author in the last quarter of the 19th century. Read more about her work<\/a> with the New York Times as one of their first star columnists. <\/p>\n\n\n\n She was a big advocate for nutrition for lower income families and published a number of pamphlets\/cookbooks dedicated to what we would call \"budget recipes\" today:<\/p>\n\n\n\n Many of them she gave away for free and, believe it or not, you can still get many of them on Amazon<\/a> or Project Gutenberg<\/a> for free or a nominal cost. Some are ridiculously over priced for something the author wanted to be affordable to all, but that could just be my opinion.<\/p>\n\n\n\n A quick internet search tells me that a quarter back in 1878 is now worth about $7.50. <\/p>\n\n\n\n While you may not be able to make all of the meals for that amount, they are still quite economical. This recipe now costs somewhere between 40 cents and $1 depending on if you make your own broth<\/a> or not.<\/p>\n\n\n The recipes are not written as we do today with the ingredients listed at the top followed by the instructions. <\/p>\n\n\n\n And there is usually some translation work needed... the amount of cayenne that would fit on the end of a very small pen knife?!<\/p>\n\n\n\n But, if you like food history and are up for a culinary adventure, I recommend picking up the book and reading through it. Even if it is just to get a glimpse of cookery 150 years ago.<\/p>\n\n\n\n The ingredients are basic, but I varied them a bit from the original to make it more accessible to modern cooks.<\/p>\n\n\n\n rice<\/strong> - long grain white rice is my go to, but you can switch it (you may need more liquid and cooking time)<\/p>\n\n\n\n onion<\/strong> - I assume she meant yellow<\/p>\n\n\n\n butter<\/strong> - or your choice of cooking oil<\/p>\n\n\n\n broth <\/strong>- while you could use gravy as listed for a thicker sauce, I went thin to make it more like a pilaf<\/p>\n\n\n\n seasonings<\/strong> - salt, pepper and cayenne pepper<\/p>\n\n\n\n There are so many possible variations to this recipe, limited only by your imagination (and what's in the kitchen). <\/p>\n\n\n\n Use chicken, beef or vegetable broth (or gravy) depending on what else you are serving.<\/p>\n\n\n\n Add some finely chopped carrots or other vegetables with the onions. Or maybe some chopped nuts and\/or fruit.<\/p>\n\n\n\n Fresh herbs, or other seasonings can be another way to change up the taste of this dish.<\/p>\n\n\n\n Break up about \u00bc cup of dry spaghetti in small pieces and add it when toasting the rice for a copycat Rice-a-Roni.<\/p>\n\n\n\n Check out these cookbook favorites from other bloggers:<\/p>\n\n\n\n <\/p><\/div>\nWho was Juliet Corson?<\/h2>\n\n\n\n
\n
Twenty Five Cent Dinners for Families of Six by Juliet Corson (1878)<\/h2>\n\n\n\n
![\"\"](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2023\/10\/Juliet-Corson.jpg\")
<\/figure><\/div>\n\n\nIngredients for Rice Pilaf<\/h2>\n\n\n\n
Possible additions and substitutions<\/h3>\n\n\n\n
More Cookbook Favorites for #NationalCookbookMonth<\/h2>\n\n\n\n
![\"rice](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2023\/10\/rice-pilaf-post-720x540.jpg\")
<\/div>\n\nRecipe<\/h2>