Curried Rice and Tomatoes

Ingredients

• half a pound of rice
• three small, ripe tomatoes
• a yolk of egg
• half a gill of cream
• a dessert-spoonful of cornflour
• an equal quantity of curry powder
• two tablespoonfuls of oiled butter
• a teaspoonful of curry paste

Method

1. 1

   Cook the rice as directed in the previous recipe and place it in a basin.

2. 2

   Peel and cut the tomatoes, season with salt and pepper, and mix with the rice.

3. 3

   Stir the yolk of egg with cream, add cornflour and curry powder mixed with oiled butter and curry paste.

4. 4

   Combine with the rice and tomatoes, place in a buttered paper-bag, fasten securely, and cook in a hot oven for about 18 minutes.

5. 5

   Serve hot with mango chutney.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

Curried Rice and Tomatoes. Cook about half a pound of rice as directed in the foregoing recipe, and put it in a basin. Peel, and cut into small pieces, three small, ripe tomatoes, remove the pips, season with salt and pepper, and mix -with 94 THE PAPER-BAG COOKERY MANUAL. the rice ; stir up a yolk of egg with half a gill of cream, to this add a dessert-spoonful of cornflour and an equal quantity of curry powder, previously mixed with two table- spoonfuls of oiled butter and a tea- spoonful of curry pas

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