Beef Curry
From English and French cookery, 1890
Presented as published in 1890. 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
912Calories
110 gProtein
39 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories912 kcal
Protein110 g
Carbohydrates39 g
Fiber6.8 g
Sugars9.1 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol306 mg
Sodium352 mg
Potassium2103 mg
Calcium150 mg
Iron13 mg
Magnesium132 mg
Phosphorus1079 mg
Zinc27 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C50 mg
Vitamin A4.6 mcg
Vitamin E2.7 mg
Vitamin K13 mcg
Vitamin B62.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)27 mg
Folate134 mcg
Choline312 mg
Caffeine0 mg
Water751 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 40. The excerpt below is the record exactly as published.
Beef Curry. — Brown 1 or 2 onions in a frying-pan with butter. Mix equal quantities of curry-powder and paste, about a tablespoonful or rather less, with a teaspoonful of ground rice made smooth with butter. Mix with a little salt, and add a breakfastcupful of good gravy. Add, cut up into pieces, about 1 pound of beef, and allow it to simmer gently for about 40 minutes, stirring frequently. Add cocoa- nut milk or the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.