Wednesday, January 30, 2013

{Vintage Kitchen} Macaroni Curry with Green Peas (1947)

Yes, really. Many of the recipes in my 40s and 50s magazines are variations on fairly traditional fare - pies, stews, meat 'n' veg, that type of thing - even though Indian style curries were popular as far back as the Victorian era. But, particularly from the later 40s, people were starting to get a bit more experimental with foreign foods - only it seems that these foreign foods were largely viewed all in the same bracket, which occasionally results in some rather unexpected combinations. Enter Macaroni Curry. With tinned peas. Yes.

Also all curry must involve sultanas. Why? Still, I thought this somewhat wacky Indian-meets-Italian-meets-the-British-palate recipe would make a fun experiment for my vintage kitchen series, so I figured I'd give it a go.

I used wholemeal penne instead of macaroni, and made it pretty much as directed (only without the sultanas, and I forgot to add the peas, can you believe?!) Anyway, it turned out tasty enough, although I don't think I'll be rushing to make it again. Perhaps without the pasta though - the basic curry recipe is sound enough, but I think it'll go better with rice.


  1. This reminds me of a 50's pasta recipe I found in a Finnish magazine of the era, a charlotte russe made of spaghetti, eggs and something. I've also come across recipes that include overcooked macaroni formed as a cake, cut in slices and fried in butter...

  2. There are actually Indian dishes involving pasta and noodles - but not with these ingredients I hasten to add. It sounds like it would be slightly bland if you did add the peas etc' - sweetish.

  3. This looks pretty good! I have a midcentury cookbook with the weirdest recipes, definitely not college dorm appropriate, though.

  4. There's something intriguingly appealing about this fun vintage fusion dish. I think I'd try it with spaghetti or perhaps mashed sweet potatoes. Thanks for sharing another wonderful 1940s recipe, dear Charlotte.

    ♥ Jessica


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