Snow White’s Chicken Curry with Rice Recipe from the 1938 Texas Electric Company Brochure

Howdy, fellow culinary adventurers! Today, I’m donning my vintage apron and diving into the delicious depths of history to bring you a recipe straight from the golden age of cooking. Picture this: it’s 1938, and the Texas Electric Company is not only lighting up homes but also enlightening taste buds with its delightful recipe brochure. Among the gems nestled within its pages is a recipe fit for royalty: Snow White’s Chicken Curry with Rice.

This vintage brochure is more than just a collection of recipes; it’s a snapshot of a bygone era when electric appliances were revolutionizing the kitchen. From the quaint illustrations to the charming anecdotes sprinkled throughout, each page is a window into the past, reminding us of simpler times when the joy of cooking was truly a labor of love.

But let’s not dawdle any longer – it’s time for Snow White’s Chicken Curry with Rice! Now, I must confess – despite my best efforts, I haven’t been able to track down a copy of the 1938 Texas Electric Company brochure for myself. But thanks to the kindness of a stranger, I was able to peek into the past and unearth this hidden gem of a recipe. And while I may not have the original brochure in my possession, I feel honored to carry on its legacy by sharing this recipe with you all. Thanks to the generosity of a fellow culinary enthusiast who graciously shared images of her cherished brochure, we can now recreate this timeless dish in all its glory.

Legend has it that Snow White’s Chicken Curry was a favorite of the Texas Electric Company’s executives, who often indulged in lavish dinners at the company’s headquarters. Whether it was served at a formal banquet or a cozy family dinner, one thing is for sure – this dish was always a crowd-pleaser.

Ingredients:

• 1 lb. mushrooms, sliced
• 6 tbsp. butter or margarine
• ⅓ c. minced onion
• 1 c. diced, pared, cored cooking apples
• 3 tbsp. flour
• 3/8 tsp. salt
• Pinch of pepper
• 1½ tsp. curry powder
• ¾ c. top milk, cream or evaporated milk
• ¾ c. chicken stock
• 3 c. diced cooked chicken
• ¾ c. uncooked rice

Instructions:

1. Saute the washed mushrooms in 3 tbsp. of the butter in a skillet until tender. Remove.
2. Cook the minced onion and apple in the rest of the butter in the top of a double boiler, over direct heat, until tender.
3. Remove from heat, add flour, salt, pepper, and curry, powder, and blend. Then add the top milk and chicken stock.
4. Place over boiling water and cook, stirring constantly until thickened.
5. Cover and cook 10 min. Then add the sauted mushrooms and chicken. Heat well.
6. Serve with the rice which has been cooked tender. Serves 6.

So, the next time you find yourself craving a taste of history, why not whip up a batch of Snow White’s Chicken Curry with Rice? With each spoonful, you’ll be transported back to a time when electric stoves hummed and the aroma of spices filled the air. And who knows – you might just create a few memories of your own along the way. Until next time, happy cooking, y’all!

Bon appétit,
Gingi Freeman

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