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Curry Butter
From A guide to modern cookery, 1909
Serves 4
The quantity of curry depends on its quality.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 85. The excerpt below is the record exactly as published.
CURRY BUTTER Soften four oz. of butter in a bowl, and add thereto suffi- cient curry-powder
Cook this with the app: pantry check, scaling, and the assistant.