Curries on offer in 1956

I maintain that British people have always loved hot and spicy food – before the Americas were “discovered” hot ingredients and condiments spiced up all sorts of recipes, mustard, horseradish, watercress, and ginger has been with us in Europe for well over a thousand years. So when the spice trade opened up other flavours, the British embraced curry/currie/curey and all the other ways it was spelt in written recipes.

In my 1956 Constance \spry Cookery Book there is a section on curry:

  • chicken curry, (1) (2) and (3) and (4 – MrsMackenzie’s curry)
  • cold curried chicken and cold chicken curry
  • mild chicken curry
  • curried rabbit
  • curried shell-fish
  • simple prawn curry
  • lobster curry, (1) and (2)
  • delicate sauce for cold curries
  • vegetable curries
  • potato curry
  • curry of mixed vegetables
  • fruit curries
  • egg curries
  • poached eggs in curry sauce
  • meat curries
  • kebabs
  • dry curries
  • dry mutton curry
  • coronation chicken
  • cream of curry sauce
  • almond chicken curry
  • fruit curry
  • banana and melon curry Winkfield
  • pineapple nut curry
  • chicken curry for a party
  • cold curried eggs
  • red almond curry
  • qorma
  • lawand

… and accompaniments including:

  • Bombay ducks
  • poppadums
  • chutney (7 recipes)
  • shredded apple
  • tomatoes
  • mashed potato
  • home-made curry powder

I used to love Bombay ducks – not ducks at all but little dried fish, evil-smelling and very salty, but delicious! The bummalo is a type of a lizardfish; it’s years and years since I have even seen one on the menu, all because they were banned by the EC (European Commission) in 1997!


    1. Lois

      An extraordinary concoction – it starts as you might expect with onions, curry powder, curry paste, herbs, stock… and then a twist of thinly peeled lemon rind, red currant or crab apple jelly, desiccated coconut, lemon juice and then bananas or plantains and cantaloupe melon! Not my sort of thing at all, I would have thought the melon would have disintegrated when it was cooked (fried in butter!)


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