Rice for Curry
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.
Rice for Curry. Take some Patna rice, wash it well; take it straight from the cold water in which it has been washed, and plunge it at once into a large pan with plenty of boiling water and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.