Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Curry Soup
From Miss Cameron's cookery book, 1898
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Quarter lb. Carolina rice
- 2 small onions
- 1 apple
- 1 tablespoonful curry powder
- 1 teaspoonful sugar
- 1 oz. good dripping
- 1 teaspoonful vinegar
- 1 teaspoonful salt
- 3 pints cold water
Method
Scald the onions and chop them finely, pare and chop the apple, melt the dripping in a saucepan, fry the onion and apple in it, draw the pan aside, wet the curry powder with a little cold water, put it and the rice and water into the saucepan, stir, put back on the range, and boil with the lid on about forty-five minutes, stirring occasionally.
Nutrition per serving
83Calories
1 gProtein
10 gCarbs
5 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.
urry Soup. Quarter lb. Carolina rice, 2 small onions, 1 apple, 1 tablespoonful curry powder, \ teaspocnful sugar, 1 oz. good dripping, 1 teaspoonful vinegar, \ teaspoonful salt, 3 pints cold water
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