2 ounces of fenugreek seed* (if not liked this may be omitted)
1 ounce of cayenne pepper or powdered capsicums
6 ounces of pale-coloured turmeric*
5 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.