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Mr. Arnott's Currie-Powder
From Modern cookery, in all its branches, 1884
Serves 10
Use fresh ingredients for best results.
Presented as published in 1884. 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
149Calories
6 gProtein
28 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein6.1 g
Carbohydrates28 g
Fiber12 g
Sugars1 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium789 mg
Calcium183 mg
Iron20 mg
Magnesium118 mg
Phosphorus163 mg
Zinc2 mg
Copper0.5 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A33 mcg
Vitamin E1.6 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate9.8 mcg
Choline13 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 273. The excerpt below is the record exactly as published.
MR. ARNOTl’s CURRIE-rOWDER Turmeric, eight ounces.* Coriander seed, four ounces. Cummin seed, two ounces. Foenugreek seed, two ounces. Cayenne, half an ounce
Cook this with the app: pantry check, scaling, and the assistant.