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Curry Powder
From Temperance cook book, 1887
Serves 20
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
62Calories
3 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein2.7 g
Carbohydrates11 g
Fiber5.8 g
Sugars0.3 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium307 mg
Calcium131 mg
Iron4.9 mg
Magnesium54 mg
Phosphorus74 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate2.4 mcg
Choline3.7 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 20 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.