Pulvis caril

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La ekverkinto daŭre laboras pri tiu ĉi paĝo. Pro tio bonvolu fari nur etajn korektadojn! Pli maletaj estu pridiskutataj en la diskutejo. (Post unu semajno oni tamen rajtas forigi tiun ĉi markilon.)
Nuntius diarius anno 1784 editus quo primum (ut censetur) pulvis caril emptoribus Anglicis oblatum sit
Pulvis caril (curry powder) sicut olim in Africa Orientali Britannica venditabatur

Pulvis caril[1][2] (Theodisce Currypulver; Anglice curry powder) est tritura sicca e variis aromatibus composita qua sapores soliti ferculorum caril recreantur.

Capsicum annuum[3]
[4]

Notae[recensere | fontem recensere]

  1. Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
  2. "Curry pulvis" inter nomina pharmaceutica (p. 150 apud Google Books)
  3. C'est la base de la poudre de "carick" ("India currie powder") qui sert à préparer un mets composéd'une volaille découpée, d'écrevisses, de tourteaux ou de crabes, d'une sauce faite avec un coulis et la poudre de "carick", et séparément un pilau de riz cuit à la manière créole et que l'on mange en guise de pain: #Descourtilz (1828)
  4. Instead ... of using currie powder as obtained in shops, we would advise every cook to keep the several ingredients, each good of its kind, in well stopped vials, and to mix them when they are wanted, suiting the quantities of the various ingredients to the nature of the dish. Fish, for example, requires more acid than fowl. Some people like a great deal of Cayenne, others detest the taste and smell of turmeric, and some are all for ginger. To use currie powder mixed in the same proportions for every sort of viand and of taste, may do very well for those who entertain a mysterious veneration for the oriental characters inscribed on the packages, but will not suit a gourmand of any knowledge or experience: Margaret Dods, The Cook and Housewife's Manual (Edinburgi, 1826) p. 125)

Bibliographia[recensere | fontem recensere]

Pulvis caril (curry, köri) in macello aromatum Constantinopoli in urbe venditatus
Eruditio
  • Michel Étienne Descourtilz, Flore médicale des Antilles fasc. 6 (1828) p. 173
  • "The Commercialization of Curry Powder" in Cecilia Leong-Salobir, Food Culture in Colonial Asia: a taste of empire (Londinii: Routledge, 2011. ISBN 978-0-415-60632-5) pp. 54-55
Praecepta
  • 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster) no. 454, 455 ("Curry powder, Cheap curry powder")
  • 1822 : "Currie powder" in Mary Eaton, The cook and housekeeper's complete and universal dictionary (Bungay, 1822) pp. 101-102
  • 1845 : Eliza Acton, Modern cookery in all its branches (Londinii: Longmans) pp. 344-345 "Mr. Arnott's currie powder")
  • 1888 : W. H. Dawe, The Wife's Help to Indian Cookery (Londinii: Elliot Stock, 1888) pp. 68-69 ("Kárhí [curry] powder, Madras kárhí powder, Delhi kárhí powder")
  • 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press) pp. 397-398 ("Madras curry powder, Malay curry powder")
  • 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne) no. 22-24
  • 1906 : Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) p. 1606
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 247, 355 ("Bombay [Brahmin]: Curry powder; Punjab [Mussulman]: Curry powder")

Nexus externi[recensere | fontem recensere]