Indian Curry Sauce
From The spirit of cookery, 1895
This sauce is versatile and can be used with various dishes.
Presented as published in 1895. 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
1314Calories
29 gProtein
157 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1314 kcal
Protein29 g
Carbohydrates157 g
Fiber14 g
Sugars7.8 g
Total Fat55 g
Saturated Fat9.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol14 mg
Sodium683 mg
Potassium637 mg
Calcium77 mg
Iron9 mg
Magnesium50 mg
Phosphorus172 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A4.9 mcg
Vitamin E3.2 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.9 mg
Folate30 mcg
Choline51 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Indian Curry Sauce is a roux expanded with broth, and flavoured with curry-powder
Cook this with the app: pantry check, scaling, and the assistant.