vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Curry Sauce

Name: Curry Sauce
Yield: 1 servings
Ingredients: 1 teaspoon curry powder; 1 cup of flour; onion; butter; milk; eggs cut into quarters

From Scientific cooking with scientific methods, 1911

Serves 1

Presented as published in 1911. 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

818Calories

36 gProtein

124 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories818 kcal

Protein36 g

Carbohydrates124 g

Fiber3.6 g

Sugars19 g

Total Fat31 g

Saturated Fat7.9 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol433 mg

Sodium248 mg

Potassium927 mg

Calcium433 mg

Iron9.5 mg

Magnesium95 mg

Phosphorus638 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D4.4 mcg

Vitamin C11 mg

Vitamin A240 mcg

Vitamin E1.7 mg

Vitamin K2.9 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)9 mg

Folate277 mcg

Choline349 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.

1 teaspoon curry powder. Mix curry, flour and seasonings. Cook onion a few ■moments in butter, add flour and seasonings, then the milk slowly. Cook a few moments, and add the eggs cut into quarters

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