Indian
Indian Curry Powder
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 47. The excerpt below is the record exactly as published.
INDIAN CURRY POWDER is not as popular as it should be. It can be procured, bottled, for use, better than it can be put up. Not many understand that to bring out the essential flavor the curry powder should first be sauted in oil or butter. % pound each of coriander seed and % ounce of cardamon seed tumeric 1 ounce each of Jamaica ginger 1 ounce each of cumin seed and and allspice fennel seed 10 bay leaves
Cook this with the app: pantry check, scaling, and the assistant.