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Calf's Foot Curry
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil feet: 4 hours; to simmer: 15 minutes. Serves 3-4.
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
53Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.8 g
Carbohydrates11 g
Fiber5 g
Sugars3.4 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium192 mg
Calcium54 mg
Iron1.5 mg
Magnesium26 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.1 mcg
Vitamin E1.8 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline9.1 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 290. The excerpt below is the record exactly as published.
two large onions ; let them brown lightly on both sides ; then remove them for a littlo while, and stir an ounce of cui-ry powder into the butter, letting it remain until it is thoroughly cooked. Add, gradually, sufficient of the liquid in which the feet were boiled to moisten the whole with- out making it too thin, put in the meat, the onions, and pepper and salt to taste. Simmer all gently together for a few minutes ; then pile the ciu-ry in the centre of a hot dish with a border of rice round it
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