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Cheese Curry

Name: Cheese Curry
Yield: 1 servings
Ingredients: Two cups grated cheese; 1 heap- ing teaspoon curry powder; $ teaspoon dry mustard; 1 pinch cayenne pepper; 1 teacup milk; 2 teaspoons corn starch; 1 teaspoon salt

From Royal Victoria cook book, 1900

Serves 1

M. L. Barwick.

Presented as published in 1900. 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

1205Calories

81 gProtein

48 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1205 kcal

Protein81 g

Carbohydrates48 g

Fiber1.3 g

Sugars12 g

Total Fat77 g

Saturated Fat42 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol241 mg

Sodium6684 mg

Potassium848 mg

Calcium2466 mg

Iron1.7 mg

Magnesium125 mg

Phosphorus1809 mg

Zinc12 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A633 mcg

Vitamin E1.9 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B124.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.6 mg

Folate18 mcg

Choline81 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 42. The excerpt below is the record exactly as published.

CHEESE CURRY.—Two cups grated cheese, 1 heap- ing teaspoon curry powder, $ teaspoon dry mustard, 1 pinch cayenne pepper, 1 teacup milk with 2 teaspoons corn starch dissolved in it, 1 teaspoon salt

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