Curry Sauce
From Common-sense papers on cookery, 1880
Serve with plain boiled rice.
Presented as published in 1880. 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
997Calories
23 gProtein
215 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein23 g
Carbohydrates215 g
Fiber28 g
Sugars93 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol2.9 mg
Sodium5002 mg
Potassium2167 mg
Calcium394 mg
Iron5.3 mg
Magnesium168 mg
Phosphorus545 mg
Zinc3.2 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A19 mcg
Vitamin E2 mg
Vitamin K13 mcg
Vitamin B61.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.5 mg
Folate232 mcg
Choline78 mg
Caffeine0 mg
Water1284 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 92. The excerpt below is the record exactly as published.
a little arrowroot mixed with cold water may be added to the sauce in order to obtain the necessary thickness. Next, the curry sauce in the little saucepan. This may have been, and should be, made long before ; some curried mutton the day before for dinner will be found an advisable dish, as the sauce left will do for the shrimps, and a very little is necessary. Curry sauce is made by frying say six large onions in a stew-pan with butter till they are browned ; three large apples added, and dissolved in it, some brown gravy, the whole thing rubbed through a tanning or sieve, taking care that all the onion is rubbed through ; then a table-spoonful of curry paste and a dessert-spoonful of curry-powder added, and the whole thickened with brown thickening to its proper consistency. Have ready, hot, about half a tea-cupful of this sauce, add to it about half a salt-spoonful of anchovy sauce
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Cook this with the app: pantry check, scaling, and the assistant.