Curry

Name: Curry
Ingredients: 2 lbs. lean meat.; 1 small onion chopped.; # pint brown stock.; 4 oz. flour.; I oz. sultanas.; 1-2 tablespoonsful curry powder.; 1 teaspoonful chutney or jam.; 1 small apple chopped.; 1 raw tomato or 1 tablespoonful tomato sauce.; 2 ozs. dripping.

From Cookery book, 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

2617Calories

261 gProtein

158 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories2617 kcal

Protein261 g

Carbohydrates158 g

Fiber10 g

Sugars48 g

Total Fat100 g

Saturated Fat37 g

Monounsaturated Fat40 g

Polyunsaturated Fat16 g

Omega-30.4 g

Cholesterol856 mg

Sodium1073 mg

Potassium4741 mg

Calcium191 mg

Iron35 mg

Magnesium316 mg

Phosphorus2226 mg

Zinc61 mg

Copper1.5 mg

Manganese2 mg

Vitamin D2.7 mcg

Vitamin C36 mg

Vitamin A81 mcg

Vitamin E5.1 mg

Vitamin K31 mcg

Vitamin B64.4 mg

Vitamin B1222 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)66 mg

Folate300 mcg

Choline891 mg

Caffeine0 mg

Water1263 g

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 11. The excerpt below is the record exactly as published.

Curry 2 lbs. lean meat. 1 small onion chopped. # pint brown stock. Juice of 4 lemon. 4 oz. flour. I oz. sultanas. 1-2 tablespoonsful curry 1 teaspoonful chutney or jam. powder. I raw tomato or 1 tablespoon- 2 ozs. dripping. ful tomato sauce. 1 small apple chopped.

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