Curry Sauce
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.2 g
Carbohydrates7.8 g
Fiber1.2 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium45 mg
Calcium21 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline1.3 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
Curry Sauce. — Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour, mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stir- ring constantly. Take from the fire, season with salt and onion juice
Cook this with the app: pantry check, scaling, and the assistant.