1747 First English Language Curry Recipe Ever Published - Old Cookbook Show - Glen And FriendsThe first curry recipe in an English cookbook appeared in ‘The Art of Cookery made Plain and Easy’ by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for the seasoning of this currey recipe. The curry recipe remains unchanged in the second and third edition, but by the fourth edition of the book, other ingredients such as turmeric and ginger were added to the recipe. The use of hot chiles was not mentioned, which reflects the limited use of chili in India during this time period. Chili plants had been introduced to India during the late 16th century by European traders and at the time of the 1748 printing were only just becoming popular in southern India. This old recipe tells the story of the first curry recipes in England. These old cookbooks are filled with great historic recipes and old cookbook recipes are a great way of tasting history, and connecting with the past. I love cooking history and making 100 year old recipes; the food history tells us so much about how people lived. Once again cooking with Glen, but this time the recipe is over 250 years old, 18th century cooking at it's finest...*To Make A Curry In The India Way - from the 1748 third edition of 'Art Of Cookery Made Plain And Easy' by Hannah Glasse:Take two fowls or rabbits, cut them into small pieces, and three or four small onions, peel and cut very small, thirty peppercorns, and a large spoonful of rice, brown some coriander seeds over the fire in a clean shovel, and beat them powder, take a tea spoonful of salt, and mix all well together with the meat, put all together into a sauce pan or stew pan, with a pint of water, let it stew softly till the meat is enough, then put in a piece of fresh butter, about as big as a large walnut, shake it well together, and when it is smooth and of a fine thickness dish it up and send it to the table. If the sauce be too thick, add a little more water before it is done, and more salt if it wants it. You are to observe the sauce must be pretty thick.*There are a lot of blog posts, and even the Wikipedia page for this recipe that get the dates for these recipes and the ingredients incorrect.Carolina Gold Rice:https://ansonmills.com/productshttps://www.carolinaplantationrice.com/Harry’s Book:https://archive.org/details/recollectionsofy00powehttp://www.chargeofthelightbrigade.com/allmen/allmenP/allmenP_13LD/powell_h_1228_13LD.html0:00 Welcome to the old cookbook show0:10 The Art Of Cookery by Hannah Glasse 1748 third edition1:21 The first English recipe for curry / currey1:30 To Make Currey The India Way2:00 How did Indian curry get to England4:44 Who's this guy talking about curry...6:13 What Kind of rice was used in the 1700s7:00 Where did rice come from in the 1700s7:10 What is Carolina Gold Rice8:40 Tasting the first British curry recipe11:06 Trumpeter Harry Powell 13th light Dragoons#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShowGlen & Friends Cooking,recipe,old cookbook show,old cookbooks,historical recipes,cooking with glen,historical cooking,tasting history,1700s recipes england,18th century cooking,hannah glasse,first curry recipe,history of English curry,original curry recipe,the art of cookery made plain and easy,cooking up history,history of food,18 century cooking,hannah glasse recipes,curry,historical food,historic cooking,chicken curry,historic food
