Curry Cream

Ingredients

• two ounces of butter
• two onions
• two apples
• twenty-four green gooseberries
• a tablespoonful of curry powder
• a blade of mace
• twelve peppercorns
• half a teaspoonful of salt
• a little grated nutmeg
• the milk from a small cocoa-nut
• the yolks of three eggs
• the white of one
• half a pound of finely minced chicken
• the juice of half a lemon
• half a pint of whipped cream

Method

1. 1

   Melt butter, add onions, apples, gooseberries, curry powder, mace, peppercorns, salt, and nutmeg.

2. 2

   Cook until soft, pass through a sieve.

3. 3

   Add cocoa-nut milk, egg yolks, chicken, lemon juice, and whipped cream.

4. 4

   Pour into greased mould, cover, and steam for half an hour.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 38. The excerpt below is the record exactly as published.

Curry Cream. Melt two ounces of butter in a pan ; stir into it two onions and two apples, peeled and chopped, also twenty-four green gooseberries or two sticks of rhubarb, a tablespoonful of curry powder, a blade of mace, twelve peppercorns, half a teaspoonful of salt, a little grated nutmeg. Cook these over’ the fire until the vegetables are soft ; pass as much as 64 DOMESTIC COOKERY. possible through a hair sieve ; add to it the milk from a small cocoa-nut, also half the white part grated, the yolks of three eggs beaten and the white of one, half a pound of finely minced chicken, the juice of half a lemon and half a pint of whipped cream

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