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Indian Curry

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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. These receipts were brought from India over fifty years ago by the Rev.
  2. John Prunate Maud.
  3. Contributed by Louise Catherwood Maud, Mrs.
  4. Charles E.
  5. Maud, Monterey, California.
  6. Melt one heaping tablespoon of butter in a saucepan.
  7. Stir in a heaping tablespoon of flour, and when smooth, add slowly a cup of warm gravy.
  8. Mix a tablespoon of curry powder in a little cold milk or gravy, and add a half a cup of cream.
  9. It should thicken and become quite smooth.
  10. When done, season, and just before removing from the fire put in a tablespoon of port wine.
  11. Curry should never stand a moment, but should at once be poured over the meat or fish it is intended for.
  12. It should always be accompanied by boiled rice and chutney.