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Curry Sauce
From The national course in home economics, 1917
Serves 4
This recipe is by Mrs. J. E. O'Connor.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.
CURRY SAUCE. The powder for this sauce can be procurea ready at most druggists. To make the sauce take one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of curry-powder, a large slice of onion, a large cup- ful of stock, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.