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Beef, Curried
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
347Calories
49 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein49 g
Carbohydrates13 g
Fiber2.4 g
Sugars7.8 g
Total Fat9.8 g
Saturated Fat3.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol134 mg
Sodium130 mg
Potassium943 mg
Calcium78 mg
Iron3.9 mg
Magnesium65 mg
Phosphorus493 mg
Zinc8.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0.9 mcg
Vitamin E0.9 mg
Vitamin K4.1 mcg
Vitamin B61.5 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate42 mcg
Choline209 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 215. The excerpt below is the record exactly as published.
Beef, Curried. — Cut an onion and haK a baking apple, peeled and cored, into very small pieces, and fry them in a saucepan for two or thi'oe minutes. Add a pomid of cold roast or boiled beef cut into thin slices, fry the meat, and pour over it half a pint of water in which has been stirred a tea-spoonful of curry powder
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