Curry Sauce— Hindustani

Name: Curry Sauce— Hindustani
Ingredients: an onion; a half clove of garlic; a small piece of ginger root; three tablespoons of olive oil; a heaping tablespoon of curry powder; a pint of white stock or milk

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

83Calories

3 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein2.7 g

Carbohydrates18 g

Fiber5.8 g

Sugars6.5 g

Total Fat1 g

Saturated Fat6.4 g

Monounsaturated Fat29 g

Polyunsaturated Fat3.9 g

Omega-30.3 g

Cholesterol0 mg

Sodium9.1 mg

Potassium289 mg

Calcium66 mg

Iron1.5 mg

Magnesium30 mg

Phosphorus66 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.1 mcg

Vitamin E1.5 mg

Vitamin K6.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate32 mcg

Choline13 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 21. The excerpt below is the record exactly as published.

CURRY SAUCE— HINDUSTANI Fry an onion, a half clove of garlic, and a small piece of ginger root, all sliced fine, in three tablespoons of olive oil, without browning; add a heaping tablespoon of cu.rry powder and one of flour, then a pint of white stock or milk

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