Indianvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curry Powder
From Buckeye cookery, 1892
Serves 1
Good for boiled meats and stews.
Presented as published in 1892. 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
723Calories
27 gProtein
145 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein27 g
Carbohydrates145 g
Fiber71 g
Sugars4.7 g
Total Fat24 g
Saturated Fat3.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium391 mg
Potassium3814 mg
Calcium1025 mg
Iron71 mg
Magnesium601 mg
Phosphorus769 mg
Zinc10 mg
Copper2.5 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A161 mcg
Vitamin E6.6 mg
Vitamin K64 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate35 mcg
Choline59 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Buckeye cookery (1892), page 73. The excerpt below is the record exactly as published.
urRRY POWDER. An ounce of ginger, one of mustard, one of pepper, three of cori- ander seed, three of turmeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cumin seed
Cook this with the app: pantry check, scaling, and the assistant.