Bengal Curry Powder

Name: Bengal Curry Powder
Ingredients: three pounds coriander seed; three and half pounds turmeric; twelve ounces fenugreek; three pounds dry ginger; three pounds black pepper; two pounds dry chillies; one pound cinnamon; one pound cardamom

From Anglo-Indian cookery at home, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

20993Calories

713 gProtein

4586 gCarbs

448 gFat

Full nutrition (34 nutrients)

Calories20993 kcal

Protein713 g

Carbohydrates4586 g

Fiber1689 g

Sugars462 g

Total Fat448 g

Saturated Fat105 g

Monounsaturated Fat213 g

Polyunsaturated Fat64 g

Omega-35.2 g

Cholesterol0 mg

Sodium9293 mg

Potassium95465 mg

Calcium22231 mg

Iron1674 mg

Magnesium14924 mg

Phosphorus16817 mg

Zinc244 mg

Copper64 mg

Manganese1099 mg

Vitamin D0 mcg

Vitamin C412 mg

Vitamin A409 mcg

Vitamin E85 mg

Vitamin K2462 mcg

Vitamin B617 mg

Vitamin B120 mcg

Thiamin (B1)9.2 mg

Riboflavin (B2)14 mg

Niacin (B3)212 mg

Folate951 mcg

Choline1515 mg

Caffeine0 mg

Water708 g

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 17. The excerpt below is the record exactly as published.

three ])Ounds coriander seed, half a pound cummin seed, one and half pound turmeric, four ounces fenugreek, half a ])Ound mustard seed, one pound pepper, one and quarter pound dry chillies. Clean, dry, pound, and sift the wliole, and keep in well-corked botdes. ^ How to Make Bengal Curry Powder.— Take three I)ounds coriander seed, three and half pounds turmeric, twelve ounces fenugreek, three pounds dry ginger, three j)Ounds black pe])])er, two ])ounds dry chillie

Cook this with the app: pantry check, scaling, and the assistant.