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Indian Curry

A historical recipe from Paper-bag Cookery, by Serkoff, Vera, Countess (1911).

A historical recipe

Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Project Gutenberg eBook #41406.

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 Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Digitised by Project Gutenberg, eBook #41406 (https://www.gutenberg.org/ebooks/41406). 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.

India. Associated with India by a demonym leading its title: Indian (confidence 0.55). "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. Cut the meat, mutton, steak, or poultry into small pieces;
  2. peel and chop an onion very finely, mix with the juice of half a lemon, pepper and salt to taste;
  3. add a cup of sour milk, in which a dessertspoonful of curry powder and one of flour have been mixed smooth;
  4. put it into a large bag, and cook for forty-five minutes.