Indiandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Curry
From The Institute cook book, 1913
Serves 5
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
617Calories
52 gProtein
7 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein52 g
Carbohydrates7.1 g
Fiber1.7 g
Sugars2.6 g
Total Fat59 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol254 mg
Sodium1140 mg
Potassium622 mg
Calcium57 mg
Iron3.2 mg
Magnesium64 mg
Phosphorus427 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C8.8 mg
Vitamin A112 mcg
Vitamin E1.1 mg
Vitamin K5.5 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate30 mcg
Choline167 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 158. The excerpt below is the record exactly as published.
CHICKEN CURRY 3-pound chicken 2 teaspoons salt % cup butter 1 teaspoon vinegar 2 small onions 1 tablespoon curry powder Boiling water
Cook this with the app: pantry check, scaling, and the assistant.