Kari de Legumes (Curried Vegetables)
From The new practical cookery guide, 1913
Can also be eaten cold.
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
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 154. The excerpt below is the record exactly as published.
Kari de Legumes (Curried Vegetables). To prepare vegetable curry, any kind of vegetable mav be used ; they are first cut in neat pieces, blanched, and finished cooking in a curry sauce made with vegetable stock or milk, and creamed lastly, served in a bordure of plain boiled rice
Cook this with the app: pantry check, scaling, and the assistant.