Chitchkee Curry
From The complete Indian housekeeper & cook, 1898
The greater variety of vegetables, the better.
Presented as published in 1898. 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
265Calories
13 gProtein
46 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein13 g
Carbohydrates46 g
Fiber9 g
Sugars13 g
Total Fat6.8 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.1 mg
Sodium58 mg
Potassium699 mg
Calcium115 mg
Iron3.4 mg
Magnesium50 mg
Phosphorus180 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.1 mcg
Vitamin E1.7 mg
Vitamin K7.2 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate119 mcg
Choline37 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 247. The excerpt below is the record exactly as published.
Chitchkee Curry. — This is a vegetable curiy. Slice some fresh onions, fry tliem in plenty of butter, mi.x the curry powder to a paste with a little gravy. Add to the butter, fry slightly, then put in an ollu podrida of vegetables
Cook this with the app: pantry check, scaling, and the assistant.