Curry Powder. No. 2.
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.