Curry (cari). — The name given to a powder or
paste made from a mixture of various spices, in-
cluding chillies, coriander, ginger, turmeric, &c. It
is only to be had in perfection in the East, where
it is manufactured from the fresh ingredients.
The name is also applied to any dish flavoured
with curry.
Ginger (gingembre). — The dried and scraped root
or underground stem of the ginger plant, which
grows principally in Brazil and the West Indies.
It has an agreeable and aromatic odour and strong
pungent taste, and is one of the most valuable of
spices. It is of a pale yellowish brown colour and
striated in appearance. It can be obtained whole
or in a ground form, and is also very good when
crystallised or preserved in syrup.
Mustard (moutarde). — Made from the seeds of
the mustard plant, of which there are two kinds, the
black and the white. Table mustard is made from
both kinds of seeds ground together. The seed-
lings of the white mustard plant are also used in
salads.
Nutmeg and Mace (muscade). — A nutmeg is the
kernel of the stone of a pear-shaped fruit belonging
to a tree which grows in the Moluccas and other
hot climates. It is used in a grated form, and is
useful for flavouring both sweet and savoury dishes.
As it is strongly aromatic, it must be used with
caution.
Mace is the outer covering of the nutmeg flattened
and dried. It is of an orange-yellow colour, and is
used both whole and in a ground form.
Pepper (poivre). — Made from the dried berries
of a plant, which is cultivated in most tropical
countries. The berries, which grow in clusters, are
first green, then turn to red, and then to yellow.
When the red berries are dried they become black.
Black pepper is made by grinding the berries just
as they are. To make white pepper, the dried
berries are soaked and the skin and fleshy parts
removed, the seed alone being ground.
Mignonette pepper is white pepper coarsely ground
or crushed.
Cayenne. — The name given to a very strong
pepper made from the dried pods and seeds of
various kinds of capsicums. It is bright red in
colour, very pungent and stimulating. It takes
its name from Cayenne in South America, from
whence it came originally.
Paprika or Krona pepper. — This is also a red
pepper which is made from the Hungarian paprika,
a capsicum pod, which is much less strong and
pungent than cayenne.
Turmeric (curcuma) is obtained from the tuber of
a plant belonging to the same family as ginger,
which is dried and ground. It has a rather peculiar
odour, and yields a large quantity of yellow matter.
It is much used in the making of curry, and it is
to turmeric that the colour of curry powder is
largely due.
Vanilla (vanille). — The dried fruit or pod of a
kind of climbing orchid, which grows in the tropics.
It is much valued on account of its delicious aro-
matic fragrance, and is largely used for flavouring
puddings, cakes, chocolates, and liqueurs.
Page 1010
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Curry (cari). — The name given to a powder or paste made from a mixture of various spices, including chillies, coriander, ginger, turmeric, &c. It is only to be had in perfection in the East, where it is manufactured from the fresh ingredients. The name is also applied to any dish flavoured with curry.
Ginger (gingembre). — The dried and scraped root or underground stem of the ginger plant, which grows principally in Brazil and the West Indies. It has an agreeable and aromatic odour and strong pungent taste, and is one of the most valuable of spices. It is of a pale yellowish brown colour and striated in appearance. It can be obtained whole or in a ground form, and is also very good when crystallised or preserved in syrup.
Mustard (moutarde). — Made from the seeds of the mustard plant, of which there are two kinds, the black and the white. Table mustard is made from both kinds of seeds ground together. The seedlings of the white mustard plant are also used in salads.
Nutmeg and Mace (muscade). — A nutmeg is the kernel of the stone of a pear-shaped fruit belonging to a tree which grows in the Moluccas and other hot climates. It is used in a grated form, and is useful for flavouring both sweet and savoury dishes. As it is strongly aromatic, it must be used with caution.
Mace is the outer covering of the nutmeg flattened and dried. It is of an orange-yellow colour, and is used both whole and in a ground form.
Pepper (poivre). — Made from the dried berries of a plant, which is cultivated in most tropical countries. The berries, which grow in clusters, are first green, then turn to red, and then to yellow. When the red berries are dried they become black.
Black pepper is made by grinding the berries just as they are. To make white pepper, the dried berries are soaked and the skin and fleshy parts removed, the seed alone being ground.
Mignonette pepper is white pepper coarsely ground or crushed.
Cayenne. — The name given to a very strong pepper made from the dried pods and seeds of various kinds of capsicums. It is bright red in colour, very pungent and stimulating. It takes its name from Cayenne in South America, from whence it came originally.
Paprika or Krona pepper. — This is also a red pepper which is made from the Hungarian paprika, a capsicum pod, which is much less strong and pungent than cayenne.
Turmeric (curcuma) is obtained from the tuber of a plant belonging to the same family as ginger, which is dried and ground. It has a rather peculiar odour, and yields a large quantity of yellow matter.
It is much used in the making of curry, and it is to turmeric that the colour of curry powder is largely due.
Vanilla (vanille). — The dried fruit or pod of a kind of climbing orchid, which grows in the tropics. It is much valued on account of its delicious aromatic fragrance, and is largely used for flavouring puddings, cakes, chocolates, and liqueurs.