Curry Sauce
From Standard Paper-Bag Cookery, 1912
Great with delicate meat or fish, or over boiled rice.
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
1029Calories
15 gProtein
36 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1029 kcal
Protein15 g
Carbohydrates36 g
Fiber3.3 g
Sugars12 g
Total Fat114 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol333 mg
Sodium147 mg
Potassium697 mg
Calcium483 mg
Iron2 mg
Magnesium63 mg
Phosphorus425 mg
Zinc2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C0.4 mg
Vitamin A78 mcg
Vitamin E1.6 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate29 mcg
Choline48 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.
Curry Sauce. — This is nice with any delicate meat or fish or can be poured over boiled rice for a side dish. Put two tablespoonfuls butter in a saucepan, then stir into it two tablespoonfuls flour. Add a scant table- spoonful curry powder and a teaspoonful onion juice, and cook a moment or two, but do not allow them to brown. Stir in gradually one cupful milk and cook until smooth and thickened. Add a cup of cream, season with salt and just before serving, add, if you like, a hard boiled egg chopped fine
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