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Gurry of Vegetables
From Miss Cameron's cookery book, 1898
Serves 4
Half lb. of meat cut up and fried may be added if desired.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 48. The excerpt below is the record exactly as published.
Gurry of Vegetables. Quarter lb. of butter, 2 onions, 1 cucumber, a handful of spinach, a few leaves of sorrel, \ lb. French beans, and 1 small vegetable marrow. Slice or shred these, and fry them lightly in butter, adding while frying 1 tablespoonful of curry powder (dry) and a little salt
Cook this with the app: pantry check, scaling, and the assistant.