Curry Sauce

Name: Curry Sauce
Ingredients: 1 small onion, chopped; 1 pint stock or water; 1 small carrot, chopped; 1 tablespoon vinegar; 1 oz. dripping or cooking fat; 1 level tablespoon curry powder; 2 level tablespoons sultanas; 3 level tablespoons flour; 1-2 level teaspoons salt

From Fish cookery, 1948

Presented as published in 1948. 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

503Calories

6 gProtein

56 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein6.2 g

Carbohydrates56 g

Fiber8 g

Sugars21 g

Total Fat30 g

Saturated Fat8.5 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol29 mg

Sodium2408 mg

Potassium649 mg

Calcium118 mg

Iron3.2 mg

Magnesium55 mg

Phosphorus131 mg

Zinc1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.4 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E2.8 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate81 mcg

Choline55 mg

Caffeine0 mg

Water679 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Curry Sauce 1 small onion, chopped 1 pint stock or water 1 small carrot, chopped 1 tablespoon vinegar 1 oz. dripping or cooking fat 1 level tablespoon chutney 1 level tablespoon curry powder 2 levei tablespoons sultanas 3 level tablespoons flour 1-2 level teaspoons salt

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