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Curry Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
To be served with baked or boiled fowl.
Presented as published in 1914. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.3 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.5 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium12 mg
Calcium5.3 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.
CURRY SAUCE. Use % t. curry
Cook this with the app: pantry check, scaling, and the assistant.