The following recipe for Tuna Fish and Rice Loaf is from Good Housekeeping’s Book of Good Meals. This 1927-copyrighted book (now in public domain) is one of the 11 books that will be added to the extensive library of bonus books included with the SurvivalBlog 2027 Edition waterproof archive USB sticks. (Available for ordering in mid-January, 2027.)
Ingredients
- 3 cupfuls boiling water
- 1 large can tuna fish
- 5 beef bouillon cubes
- 1/2 cupful chopped celery
- 2 tablespoonfuls granulated gelatine.
- 1-1/2 cupfuls cold cooked rice (cooked in salted water.)
- Grating of onion
- 1/2 cupfuls cold water
Directions
Soak the gelatine in the cold water for five minutes. Add the boiling water and the bouillon cubes; stir until thoroughly dissolved. Set aside to cool. Flake the tuna fish and add to the rice, celery, and onion. When the first mixture has begun to set, add the tuna fish and rice mixture, pour into a cold, wet mold and put in a cold place to harden. More seasoning may be added if needed, but the bouillon cubes and the rice previously cooked in salted water will usually furnish sufficient seasonings. Serves six.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!