Curry Powder No 2 Recipe

Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if

not liked this may be omitted,) one ounce of cayenne pepper, or powdered

capsicums, six ounces of pale-coloured turmeric,* five ounces of black

pepper. Pound the whole very fine; set it in a Dutch oven before the

fire to dry, turning it often; when cold put it into a dry bottle; cork,

and keep it in a dry place. So prepared, curry-powder will keep for many

years.



The ingredients marked thus * may be procured at Apothecaries' Hall, or

at any wholesale chemist's.

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