Bombay Curry Powder
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
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.
Bombay Curry Powder— Take 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
Cook this with the app: pantry check, scaling, and the assistant.