Penned on my iPad as the image was two large to attach !
The opening chapter from a turn of the century chemist recipe book on curry powder recipes
Quote
This condiment is one of the things England gained when she concurred India , that is to say the taste or it ! Because no Indian chief worth his salt would tell how he makes his curry !
And he generally has several compositions , yet every maker of curry powder considers his own particular article the only true original condiment .
Of such we give more than a score of recipes which have come from Hindoo cooks , east India missionaries and military heroes --- men who have suffered there country in curry as well as in warfare . It should be noted that it is a mistake to have the powder a pure yellow !!!
Rather should it be brownish, with a yellow tinge . Hence it should contain not more than 25% . Of turmeric , nor must it be forgotten that flavor is important above all other requirements . This is to be obtained by using fresh condiment , freshly ground ,and ( herein lies the secret of Ritchie flavor ) ground together ! Pungency is a matter of cayenne pepper, and can be controlled at will . Preference is given to these powders containing cardamon and cummin , but all the formulas that are tabulated require modification of the proportion of turmeric .
For all practical purposes the first two formulas are quite suitable . The powders are well even richly - flavored and are exceptionally adapted for retailing .
Coriander ........... 6 oz
Cardamoms ........1/2 oz
Madras turmeric ..3 oz
Jamaica ginger ....3 dr
Cayenne pepper ..3 dr
Cummin ................1oz
Fenugreek .............1 1/2 oz
Cinnamon ..............2 oz
Pimento .................2 dr
Black pepper .........1 dr
Long pepper ..........1dr
Cloves ....................1 dr
Nutmeg ...................1 dr
The whole to be in a powder mixed intimately in a mortar and sifted .
Topic: Early British curry powder history (Read 4871 times)