Curry Sauce

Name: Curry Sauce
Ingredients: 1 teacup milk; 1 dessert-spoonful Ideal; 1 tablespoon flour; 1 tablespoon butter, lard or ground nut oil; 1 teaspoon curry powder; A pinch of pepper; (Half a lime if obtainable)

From Practical West African cookery, 1910

Curry sauce served with fish can be made with the water the fish has boiled in instead of milk.

Presented as published in 1910. 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

373Calories

12 gProtein

38 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories373 kcal

Protein12 g

Carbohydrates38 g

Fiber8.3 g

Sugars12 g

Total Fat23 g

Saturated Fat13 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol64 mg

Sodium100 mg

Potassium766 mg

Calcium434 mg

Iron3.4 mg

Magnesium81 mg

Phosphorus308 mg

Zinc1.5 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D2.3 mcg

Vitamin C9.5 mg

Vitamin A200 mcg

Vitamin E1.3 mg

Vitamin K44 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate21 mcg

Choline52 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 68. The excerpt below is the record exactly as published.

Curry Sauce. (I). 1 teacup milk or 1 dessert- spoonful Ideal to a teacup of water. i tablespoon flour. i tablespoon butter, lard or ground nut oil if nothing else is available. 1 teaspoon curry powder. A pinch of pepper. (Half a lime if obtainable)

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