The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.
A recipe from “Husmorens Store Kokebok” (The Housewife’s Big Cook Book) published in 1964
This seems like as nice a recipe one could want even though the one in care of setting the text seems to be a bit confuced about whether the main ingredient is pork chops or simply slices of pork. But as always, I never change the text I scan from my old cook books. I simply scan the text, run the text image through ocr scanning and check it to see if the ocr has misinterpreted some of the letters – Ted
A traditional Norwegian recipe found on mytaste.no
In Context: The oldest record of cauliflower dates back to the 6th century B.C. In the 2nd century, Pliny included what he called cyma among his descriptions of cultivated plants in Natural History: “Ex omnibus brassicae generibus suavissima est cyma,” (“Of all the varieties of cabbage the most pleasant-tasted is cyma“). Pliny’s descriptions likely refer to the flowering heads of an earlier cultivated variety of Brassica oleracea, but comes close to describing modern cauliflower. In the 12th century, three varieties were described in Spain as introductions from Syria, where it had doubtless been grown for more than a thousand years. It is found in the writings of the Arab botanists Ibn al-‘Awwam and Ibn al-Baitar, in the 12th and 13th centuries when its origins were said to be Cyprus.