Indiandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Curry
From The bride's cook book, 1915
Serves 5
Presented as published in 1915. 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
715Calories
51 gProtein
1 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein51 g
Carbohydrates0.7 g
Fiber0.6 g
Sugars0 g
Total Fat55 g
Saturated Fat24 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol204 mg
Sodium1125 mg
Potassium529 mg
Calcium37 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus405 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C4.4 mg
Vitamin A112 mcg
Vitamin E1.7 mg
Vitamin K8.8 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate17 mcg
Choline163 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 57. The excerpt below is the record exactly as published.
CHICKEN CURRY 3 Pounds Chicken 1-3 Cup Butter Substitute 2 Onions 1 Tablespoon Curry Powder 2 Teaspoons Salt 1 Teaspoon Vinegar
Cook this with the app: pantry check, scaling, and the assistant.