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Curry Sauce
From The century cook book, 1894
Serves 4
This sauce is nice with broiled or fried meat or fish.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 44. The excerpt below is the record exactly as published.
Curry Sauce. Take a lump of butter the size of an egg, put in a sauce pan with a small onion minced fine. Cook until the onion is fried Mint. to a nice brown; then add a tablespoonful of flour and a. teaspoonful of curry powder
Cook this with the app: pantry check, scaling, and the assistant.