Cream of Curry

Ingredients

• 1 qt. (or 4 cups) of milk
• 1 onion
• 4 cloves
• 1 tablespoon of thickening flour
• 1 tablespoon of butter
• 2 tablespoons of boiled rice
• 1 hard-boiled egg
• 2 teaspoons of curry powder
• 1 tablespoon of chopped chives or pimentos

Method

1. 1

   Put milk and onion with cloves in a double boiler, heat, and thicken with flour rubbed smooth with butter.

2. 2

   Add boiled rice, chopped egg, and curry powder.

3. 3

   Remove onion and serve with croutons.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.

CREAM OF CURRY.— Put 1 qt. (or 4 cups) of milk in a double boiler and 1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled tgg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 1 tablespoons of chopped chives or pimento

Cook this with the app: pantry check, scaling, and the assistant.