Curried Fowl
From The spirit of cookery, 1895
Avoid excess onions in the dish.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 305. The excerpt below is the record exactly as published.
fricassee to which curry-powder has been added ; it is generally preferred with boiled rice
Cook this with the app: pantry check, scaling, and the assistant.