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Curried Chicken
From The national course in home economics, 1917
Serves 4
Recipe by F. V. Varley.
Presented as published in 1917. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.4 kcal
Protein0.3 g
Carbohydrates1.2 g
Fiber0.9 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium23 mg
Calcium8.7 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.2 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 81. The excerpt below is the record exactly as published.
CURRIED CHICKEN. Slice an onion and brown in a little butter, adding a spoonful of curry- powder. Let remain covered a few minutes to cook. Add more butter, and put in the cold chicken previously cut up very small. Thicken with a little flour
Cook this with the app: pantry check, scaling, and the assistant.