Beef or Mutton Curry

Name: Beef or Mutton Curry
Ingredients: the meat; a small onion chopped fine; a cupful of good stock; a dessertspoonful of mulligatawny paste; rice very hot

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

152Calories

8 gProtein

23 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories152 kcal

Protein7.9 g

Carbohydrates23 g

Fiber3.6 g

Sugars10 g

Total Fat3.3 g

Saturated Fat0.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol7.1 mg

Sodium345 mg

Potassium491 mg

Calcium52 mg

Iron1.2 mg

Magnesium30 mg

Phosphorus115 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.4 mcg

Vitamin E0.6 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate41 mcg

Choline32 mg

Caffeine0 mg

Water352 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.

Beef or Mutton Curry. — Cut the meat into small squares with a small onion chopped fine, place in a saucepan with a cupful of good stock, and put in a dessertspoonful of mulligatawny paste. Serve with rice very hot

Cook this with the app: pantry check, scaling, and the assistant.