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A Curry of Cold Meat
From Tried favourites cookery book, 1909
Serves 3
Any fresh meat, tripe, fish, rice, macaroni, and haricot beans can be curried for a change.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
541Calories
23 gProtein
13 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein23 g
Carbohydrates13 g
Fiber1.2 g
Sugars2.1 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol151 mg
Sodium113 mg
Potassium561 mg
Calcium29 mg
Iron4.8 mg
Magnesium33 mg
Phosphorus221 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C8.4 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate25 mcg
Choline27 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 51. The excerpt below is the record exactly as published.
A Curry of Cold Meat. 1 lb cold Meat, 1 pint Stock c.r Water, 1 tablenpoonl'ul Flour, 1 dessert- spoonl'ul Cuiry Powder, I small sour Apple or green Goosebernes or Jthiil)tu’I>, 1 siiuill Onion (scaldod), 2 oz. Diipping, Salt.
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