I always think of curry as a relatively modern cooking flavor in American cuisine. Probably because curry was an uncommon seasoning in my rural American childhood home. That said, curry recipes are found in practically every circa 1800s American
cookbook I’ve come across, which, if you think about it, is only logical. The British have had some presence in India since the early 17th century and would have carried the flavors forward with them throughout their colonial empire.
It’s fantastic that the homemaker can take the seasonings to her druggist to have him whip up a batch of curry! Imagine what the drugstore would have smelled like that day!