Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a cup of warm gravy
- a tablespoon of curry powder in a little cold milk
- a cup of cream
- a tablespoon of port wine
- one heaping tablespoon of butter in a saucepan
Directions
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 removing from the fire put in a tablespoon of port wine. Curry should never stand a moment, but should at once be poured over the meat or fish it is intended for. It should always be accompanied by boiled rice and chutney.