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Clear Soup with Curry
From The art of cookery, 1899
Serves 4
Great care should be taken in the use of curry powder.
Presented as published in 1899. 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
87Calories
6 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein6 g
Carbohydrates8.6 g
Fiber0.3 g
Sugars3.8 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.1 mg
Sodium339 mg
Potassium254 mg
Calcium9.7 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.
Clear Soup with Curry. — To four cups of clarified stock add a teaspoonful of curry powder
Cook this with the app: pantry check, scaling, and the assistant.