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An Indian Curry
From Tried favourites cookery book, 1909
Serves 2
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
623Calories
51 gProtein
16 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein51 g
Carbohydrates16 g
Fiber5.8 g
Sugars5.3 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol176 mg
Sodium515 mg
Potassium1041 mg
Calcium103 mg
Iron5.4 mg
Magnesium83 mg
Phosphorus526 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C3.9 mg
Vitamin A0.2 mcg
Vitamin E2.4 mg
Vitamin K8.8 mcg
Vitamin B61.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate81 mcg
Choline221 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 50. The excerpt below is the record exactly as published.
An Indian Cuirry. li lb. Beef Steak, 2 large Spanish Onions, 2 large tablespooufuls Dripping. 2 large tablespoonfuls Pea Flour, IJ large tablespoonfuls Madras Curry Powder (Veucatechellum^s), Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.