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Chicken Curry
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
534Calories
17 gProtein
113 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein17 g
Carbohydrates113 g
Fiber8.5 g
Sugars4.4 g
Total Fat15 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol31 mg
Sodium44 mg
Potassium719 mg
Calcium141 mg
Iron10 mg
Magnesium93 mg
Phosphorus208 mg
Zinc1.7 mg
Copper0.4 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A79 mcg
Vitamin E3.2 mg
Vitamin K94 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate235 mcg
Choline18 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 20. The excerpt below is the record exactly as published.
butter until brown. IVIix curry powder and flour, add to the butter and vegetables, with the cloves, parsley, stock and to- mato. Simmer one hour and ten minutes, strain, re- serving the pieces of chicken, and rub the vegetables through a wire puree sieve. Reheat, add chicken, boiled rice, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.