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Curry-Powder
From The national course in home economics, 1917
Serves 10
A favorite dish for those who have resided in hot climates.
Presented as published in 1917. 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
85Calories
3 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein3.3 g
Carbohydrates15 g
Fiber7.3 g
Sugars0.6 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium8.2 mg
Potassium398 mg
Calcium108 mg
Iron7.3 mg
Magnesium69 mg
Phosphorus97 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A16 mcg
Vitamin E0.8 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline9.3 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 276. The excerpt below is the record exactly as published.
CURRY-POWDER. Curry-powder is a favorite dish with those who have resided in hot climates, and is very much liked as a seasoning. It can be prepared easily. Take one ounce of ginger, one ounce of mustard seed, one ounce of pepper, three ounces of coriander seed, three ounces of tumeric, one- half ounce of cardamoms, one-fourth of an ounce of cayenne pepper, one- fourth of an ounce of cummin see
Cook this with the app: pantry check, scaling, and the assistant.