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A Victorian curry recipe featuring sour apples and dripping has surfaced in East Yorkshire. It is one of the more extreme examples of how Indian cuisine has evolved in British hands.
On page 77 of a notebook belonging to a domestic servant from East Yorkshire, there is a recipe for curry.
Eleanor Grantham's Victorian version of Indian cuisine combines half a pound of meat, two sour apples and a cup of milk with unspecified amounts of dripping, onions and curry powder.
But while its ingredients are unlikely to get mouths watering in the way a modern Madras might, it was good enough to grace the dinner table of Manor House in Willerby in 1890.
"The earliest British recipe for curry was 1747, which is a lot earlier than this recipe, but as far as the region is concerned, it's the earliest recipe we've found," said Sam Bartle, collections officer at the East Riding Archive where the recipe was discovered.
"I'm told the Victorians were quite keen on curry - it was the height of the British Empire so there were interactions with places like India, so it's not
http://www.bbc.co.uk/news/uk-england-humber-30718727
