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Curry Sauce (Sauce Kari)
From Cookery for every household, 1914
Serves 2
A stalk of rhubarb or green gooseberries may be used instead of the apple.
Presented as published in 1914. 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
378Calories
7 gProtein
53 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein6.8 g
Carbohydrates53 g
Fiber3.2 g
Sugars29 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol20 mg
Sodium259 mg
Potassium451 mg
Calcium36 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C29 mg
Vitamin A3.6 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate36 mcg
Choline44 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 293. The excerpt below is the record exactly as published.
Curry Sauce (Sauce Kari) 1 oz. butter or drip- , Ping; „ | oz. rice flour. 3 gills of meat or fish stock. 1 onion. 1 lump of sugar. 1 tea-sp. curry powder. 1 tea-sp. chutney. 1 small apple. Pepper and salt. A squeeze of lemon juice
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