Curry Powder

Ingredients

• one ounce of ground ginger
• one ounce of mustard
• one ounce of pepper
• three of ground coriander seed
• the same of turmeric
• half an ounce cardamon seeds
• one-quarter ounce cayenne pepper
• one-quarter ounce cinnamon
• the same of cinnamon seed

Method

1. 1

   If not all ground, pound all fine in a mortar, soft, and cork tightly in bottles.

2. 2

   All these ingredients may readily be found at the druggists and grocers.

3. 3

   The cost is less than of the curry powder which is to be bought 'ready made.' It is far superior in quality and little trouble to make.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 332. The excerpt below is the record exactly as published.

wo ounces of mustard-seed, one and a-half ounces of turmeric. Boil all the ingredients together for about twenty minutes ; when cold, put them into a jar with what- €\'er vegetables you choose, such as radish-pods, French beans, cauli- m flowers, gherkins, etc., etc., as these come into season ; put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit. This pickle will be fit for use in about eight or nine months. A Tennessee Recipe for Tomato Catsup (i). — Take two quarts of skinned tomatoes, two tablespoonfuls of salt, two of black pepper, two of ground mustard, one of spice, and four pods of pepper; mix and rub these well together, and stew them slowly in one pint of strong vinegar three hours ; strain through a sieve, and simmer down the liquid to one quart. Put this in a bottle and cork tightly. Tomato Catsup (2). — One and one-half gallons of tomatoes, eight tablespoonfuls of mustard-seed, bruised, four tablespoonfuls of black COOKERY RECIPES. 515 pepper, four tablespoonfuls of salt, one-half tablespoonful of ground allspice, one-half tablespoonful of cayenne pepper; boil it four hours, putting in a little at a time of sharp vinegar, so as to have at the end of four hours one-half gallon of catsup; pass it through a coarse sieve to strain out all but the rich pulp and spice. Tomato Catsup (3) — {Mrs. Reynolds' recipe). — The tomatoes should be perfectly ripe and sound ; scald and peel them ; to one grillon of tomatoes add one quart of sharp vinegar, four tablespoonfuls of fine salt, four of black pepper, one of allspice, whole, three of mus- tard and eight pods of red pepper ; the whole to be boiled three or four hours in a brass kettle, stirring frequently ; when cold, rub through a wire sieve fine enough to catch the seeds. Bottle it. If a white scum rises in the necks of the bottles in a week or two, boil it a second time, and add a little vinegar. Seal the bottles. Tomato Catsup (4). — One gallon of ripe tomatoes with one quart of cider vinegar ; boil until quite soft ; then strain through a coarse iron sieve; add four tablespoonfuls of salt, two of cloves, four (heap- ing full) of allspice, one of red pepper; boil until half wasted; then, with a skimmer, take out the spices and bottle tight when cold ; boil always in tin. If the corks are soaked in boiling water they will cork easier. Cucumber Catsup. — Grate large cucumbers before they begin to turn yellow; drain out the juice, and put the pulp through a sieve to remove the large seeds ; fill a bottle half full of the pulp, discarding the juice, and add the same quantity of ten per cent, vinegar; cork tightly ; when used, add pepper and salt ; salt kills the vinegar if put in when made. This is almost like fresh-sliced cucumber when opened for use. Walnut Catsup. — One hundred walnuts, one handful of salt, one quart of vinegar, one-quarter of an ounce of mace, one-quarter of an ounce of cloves, one-quarter of an ounce of ginger, one-quarter of an ounce of whole black pepper, a small piece of horseradish, twenty shallots, one-quarter of a pound of anchovies, one pint of port wine ; procure the walnuts at a time when you can run a pin through them; 5i6 THE hearthstone; or, life at home. slightly bruise, and put them into ajar with the salt and vinegar; let them stand eight days, stirring every day ; then drain the liquor from them and boil it, with the above ingredients, for about half an hour ; it may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. To Make Curry Powder. — One ounce each of ground ginger mustard and pepper; three of ground coriander seed, the same of turmeric, and half an ounce cardamon seeds, also ground, one-quarter ounce cayenne pepper, one-quarter ounce cinnamon, the same of cinnamon seed

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