vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Curry Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 51. The excerpt below is the record exactly as published.
curry sauce from the liquor that you have strained. Curry Sauce. Two rounding' tablespoons of butter, two rounding tablespoons of flour, one onion minced and cooked for a few moments in the butter^ half teaspoon curry powder mixed Avith the flour. Add flour and curry to the butter and onion. Stir and mix well, and add two cups of the strained liquor
Cook this with the app: pantry check, scaling, and the assistant.