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1877 - Buckeye Cookery

Curry Powder

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1877 - Buckeye Cookery
Curry Powder

An ounce of ginger,
one of mustard,
one of pepper,
three of coriander seed,
three of tumeric,
one-half ounce cardamom,
quarter ounce cayenne pepper,
quarter ounce cummin seed;
pound all fine, sift and cork tight.
One tea-spoon of powder is sufficient to season any thing.
This is nice for boiled meats and stews.

Mrs. C. Fullington.


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