Indiandinner
Vegetable Curry
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe by Lady Ollivant.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 30. The excerpt below is the record exactly as published.
Vegetable Curry. Chop up ilb. of vegetables — potato, carrot, French beans, peas, cabbage, turnip. Heat ioz. of fat in a frying pan; add the vegetables, and fry them lightly, turning them at intervals. Prepare the curry mix- ture as before, but add to it four small pieces of garlic, a dozen raisins, and four almonds
Cook this with the app: pantry check, scaling, and the assistant.