Apple
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1/2 oz.
- Flour Lemon Juice Salt--1d 1/2 oz.
- Curry Powder 1 oz.
- Butter or Dripping 1 pint Gravy--1d Peel and chop up the apple and onion.
- Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes;
- sprinkle over the curry powder and the flour.
- Pour over the gravy and stir until it boils.
- Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready.
- If this sauce is for fish, use milk or fish stock instead of gravy.