Curry Sauce
From The art of living in Australia, 1893
Total Cost— 2d. Time — Half an Hour.
Presented as published in 1893. 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
753Calories
24 gProtein
86 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein24 g
Carbohydrates86 g
Fiber14 g
Sugars25 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol43 mg
Sodium99 mg
Potassium964 mg
Calcium150 mg
Iron7.3 mg
Magnesium73 mg
Phosphorus273 mg
Zinc5.8 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D1.4 mcg
Vitamin C24 mg
Vitamin A3.7 mcg
Vitamin E4.8 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate180 mcg
Choline89 mg
Caffeine0 mg
Water720 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 218. The excerpt below is the record exactly as published.
CURRY SAUCE. 1 Onion . 1 Apple J oz. Flonr Lemon Juice Salt . J oz. Curry Powder 1 oz. Butter or Dripping 1 pint Gravy Total Cost— 2cZ. ■Id. Id. Time — Half an Hour. Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes ; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Sinmier for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy. MAiTRE D'HOTEL SAUCE. I pint Milk 1 oz. Butter Lemon Juice ^ oz. Flour
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