dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currie A L’Indienne
From A guide to modern cookery, 1909
Serves 3
Serve with a timbale of rice separately.
Presented as published in 1909. 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
379Calories
7 gProtein
17 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein6.7 g
Carbohydrates17 g
Fiber0.1 g
Sugars3.3 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Cholesterol33 mg
Sodium301 mg
Potassium244 mg
Calcium9.5 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.6 mg
Vitamin A2.2 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate31 mcg
Choline33 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 258. The excerpt below is the record exactly as published.
CURRIE A L’INDIENNE Cut two lbs. of lean mutton into cubes of one and one-third in. side, and fry these in three oz. of lard, with one chopped onion, salt, and a pinch of powdered curry. When the meat is frizzled and the onions begin to colour, sprinkle with one and one-third oz. of flour; cook the latter a while; moisten with one and one-third pints of water or stock
Cook this with the app: pantry check, scaling, and the assistant.