vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Curry
From Mrs. Maclurcan's cookery book, 1899
Serves 1
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
655Calories
52 gProtein
9 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein52 g
Carbohydrates9 g
Fiber3.2 g
Sugars5.8 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol1495 mg
Sodium509 mg
Potassium612 mg
Calcium262 mg
Iron5.9 mg
Magnesium58 mg
Phosphorus735 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A604 mcg
Vitamin E5.6 mg
Vitamin K7.2 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.5 mg
Folate179 mcg
Choline1184 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 82. The excerpt below is the record exactly as published.
pt. milk cocoanut 1 tablespoonful curry powder Salt and pepper. Mode. — Boil the cocoanut and milk together for half an hour ; mix the curry powder to a paste with a little milk and pour in ; then cut the eggs in eight pieces
Cook this with the app: pantry check, scaling, and the assistant.