Curry
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 39. The excerpt below is the record exactly as published.
curry thus : For four pounds of meat, take a tablespoonful of curry powder, a teacup ful of boiled rice, a tablespoonful of flour, and another of melted butter, a teacup- ful of the liquor, and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.