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Beef Curry
From Superior cook book, 1905
Serves 1
Either cold duck or mutton may be used instead of beef and served with rice.
Presented as published in 1905. 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
546Calories
63 gProtein
36 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein63 g
Carbohydrates36 g
Fiber2.5 g
Sugars1.7 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol147 mg
Sodium315 mg
Potassium1074 mg
Calcium141 mg
Iron7.1 mg
Magnesium74 mg
Phosphorus603 mg
Zinc12 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K4.6 mcg
Vitamin B61.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate101 mcg
Choline227 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 21. The excerpt below is the record exactly as published.
Beef Curry. Cut cold roast beef into thin shavings, and toast and butter several slices of bread. Chop one onion and fry in a rounding tablespoon of flour, add 1 feaspoon of curry, stir foi' 1 minute, then pnui' in 1 cup of roast beef gravy, or hot water
Cook this with the app: pantry check, scaling, and the assistant.