Curried Vegetables

Name: Curried Vegetables
Ingredients: Cook ? lb. of mixed diced turnip, carrot, celery, onion, cauliflower; 2 oz. cooked haricot beans; Lightly fry a chopped onion in 1 oz. dripping; Add 4 oz. of flour; 2-3 teaspoonsful curry powder; mix in 4 pint vegetable liquor

From Reasonable recipes, 1940

Presented as published in 1940. 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

915Calories

25 gProtein

133 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories915 kcal

Protein25 g

Carbohydrates133 g

Fiber14 g

Sugars0.2 g

Total Fat32 g

Saturated Fat8.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.2 g

Cholesterol29 mg

Sodium109 mg

Potassium882 mg

Calcium104 mg

Iron9.7 mg

Magnesium113 mg

Phosphorus340 mg

Zinc2.4 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D1.4 mcg

Vitamin C24 mg

Vitamin A576 mcg

Vitamin E1.4 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate345 mcg

Choline55 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 6. The excerpt below is the record exactly as published.

CURRIED VEGETABLES Cook ? lb. of mixed diced turnip, carrot, celery, onion, cauliflower. Drain. Add Boz, of cold diced potato and 2 oz. cooked haricot beans. Lightly fry a chopped onion in 1 oz. dripping. Add 4 oz. of flour and 2-3 teaspoonsful curry powder. Cook for 5 minutes. Season and mix in 4 pint vegetable liquor

Cook this with the app: pantry check, scaling, and the assistant.