Recipe or source entry
Curried Rice
Boil a pound of rice as indicated in No. 227; fry it in a stewpan or sautapan, with a little fresh butter and a spoonful of Captain White's excellent curry paste; stir lightly together, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/curried-rice.html- Legacy revision
8531e8373e9b- Source checksum
36aef59a356b26d03a10005722ec72b81f56c578bfc8e7579e15c58a5966e0c8- Legacy text checksum
917fa7e27644df864090de76749e50f42dffd1af5a52b222b89fcbd4b88e138c
Cite this page
Curried Rice. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/curried-rice.html