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Chicken Curry
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
This makes a rich and hot curry.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 85. The excerpt below is the record exactly as published.
Chicken Curry. One chicken, weighing three pounds ; three-fourths of a cupful of butter, two large onions, one heaping table-spoonful of curry powder, three tomatoes, or one cupful of the canned article, enough cayenne to cover a silver three-cent piece, salt, one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.