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Jenny Patterson cookbook, May 24, 1880
Page 52
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Curry Powder. Mrs. Jos. Travelle. 1 1/2 oz. Mustard seed, 4 oz. Coriander seed. 4 " Tumeric seed. 3 " Black Pepper 1 1/2 oz. Cayenne Pepper 1 oz. The lesser Cardamon seed 1/2 " Ginger, 1 " Cinnamon, 1/2 " Cloves, 1/2 " Mace The ingredients must be finely powdered and well mixed.__ Keep in an air-tight vessel. To use the powder after the gravy is made (Chicken or veal is best) take from a tea-spoonful to a table-spoonful of the powder and moisten with Cream (if possible) altho' milk will answer. Stir into the gravy, as soon as dissolved, and serve with rice
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Curry Powder. Mrs. Jos. Travelle. 1 1/2 oz. Mustard seed, 4 oz. Coriander seed. 4 " Tumeric seed. 3 " Black Pepper 1 1/2 oz. Cayenne Pepper 1 oz. The lesser Cardamon seed 1/2 " Ginger, 1 " Cinnamon, 1/2 " Cloves, 1/2 " Mace The ingredients must be finely powdered and well mixed.__ Keep in an air-tight vessel. To use the powder after the gravy is made (Chicken or veal is best) take from a tea-spoonful to a table-spoonful of the powder and moisten with Cream (if possible) altho' milk will answer. Stir into the gravy, as soon as dissolved, and serve with rice
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