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‘Carolina Rice Cookbook’ (1901)
Compiled by Mrs. Samuel G. Stoney

Ingredients and Method:

One pound of bacon, 1 pint of red peas, 1 pint of rice.

First put on the peas, and when half boiled throw in the rice which must be first washed

When the rice has been boiling half an hour, take the pot off the fire and put it on coals to steam, as in boiling rice alone.

Put a quart of water on the peas first, and if it boils away too much add a little more hot water.

Season with salt and pepper, and, if liked, a sprig of green mint. In serving up put the rice and peas first on the dish and the bacon on top. 

A Carolina Housewife.

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