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Curried Vegetables
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
617Calories
24 gProtein
120 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein24 g
Carbohydrates120 g
Fiber65 g
Sugars18 g
Total Fat14 g
Saturated Fat1.7 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium165 mg
Potassium2833 mg
Calcium615 mg
Iron22 mg
Magnesium344 mg
Phosphorus623 mg
Zinc6.5 mg
Copper1.6 mg
Manganese8.8 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A1113 mcg
Vitamin E25 mg
Vitamin K198 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.3 mg
Folate199 mcg
Choline121 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 202. The excerpt below is the record exactly as published.
CURRIED VEGETABLES Y cup peas, cooked or canned Curry Sauce (p. 192) Finely chopped parsley 1 cup potatoes 1 cup carrots ~ 4 cup turnips
Cook this with the app: pantry check, scaling, and the assistant.