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Curry Sauce
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.
CURRY SAUCE 1 tablespoon chopped onion 1 teaspoon curry powder 1 tablespoon butter 1 cup boiling water 1 tablespoon flour 1/2 teaspoon salt 1 tablespoon lemon juice
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