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Curry Powder

Name: Curry Powder
Yield: 10 servings
Cuisine: Indian
Ingredients: four ounces of fennel seed; four ounces of cummin seed; four ounces of coriander seed; two ounces of caraway seed; two ounces of ground turmerac; the same of black pepper; one ounce of ground ginger; half an ounce of cayenne pepper

From Temperance cook book, 1887

Serves 10

This is the genuine East India recipe.

Presented as published in 1887. 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

180Calories

8 gProtein

30 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein7.9 g

Carbohydrates30 g

Fiber16 g

Sugars0.8 g

Total Fat7.8 g

Saturated Fat0.7 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium38 mg

Potassium874 mg

Calcium401 mg

Iron17 mg

Magnesium167 mg

Phosphorus225 mg

Zinc2.3 mg

Copper0.5 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C8 mg

Vitamin A40 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate5.7 mcg

Choline9.5 mg

Caffeine0 mg

Water5.3 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 33. The excerpt below is the record exactly as published.

CURRY POWDER. (This is the genuine East India recipe). Take of fennel seed, cummin seed and coriander seed each four ounces with two ounces of caraway seed; dry them before the fire, then grind and sift them, add to this two ounces of ground turmerac and the same of black pepper, one ounce of ground ginger, and half an ounce of cayenne pepper

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