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Curry Sauce (Sauce au Cari)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with rice, chicken, fricassee, etc.
Presented as published in 1918. 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
31Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.9 g
Carbohydrates3.8 g
Fiber1.6 g
Sugars1 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.8 mg
Sodium86 mg
Potassium97 mg
Calcium18 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.6 mcg
Vitamin E0.8 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate4.6 mcg
Choline7.4 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.
Curry Sauce ( Sauce au Cari ) Put two tablespoons curry powder in a small saucepan, add one cup strong rich stock
Cook this with the app: pantry check, scaling, and the assistant.