Indian Curry
From Rare old receipts, 1906
Presented as published in 1906. 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
474Calories
4 gProtein
16 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein4.1 g
Carbohydrates16 g
Fiber3.2 g
Sugars0.3 g
Total Fat54 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol152 mg
Sodium30 mg
Potassium212 mg
Calcium108 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1.5 mg
Vitamin K8.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline3.9 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 9. The excerpt below is the record exactly as published.
INDIAN CURRY. These receipts were brought from India over fifty years ago by the Rev. John Prunate Maud. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, California. Melt one heaping tablespoon of butter in a saucepan. Stir in a heaping tablespoon of flour, and when smooth, add slowly a cup of warm gravy. Mix a tablespoon of curry powder in a little cold milk or gravy, and add a half a cup of cream. It should thicken and become quite smooth. When done, season, and just before remov- ing from the fire put in a tablespoon of port wine
Cook this with the app: pantry check, scaling, and the assistant.