Curry
From The official handbook for the National Training School for Cookery, 1891
Time required is about three-quarters of an hour.
Presented as published in 1891. 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
1054Calories
28 gProtein
46 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1054 kcal
Protein28 g
Carbohydrates46 g
Fiber6 g
Sugars25 g
Total Fat85 g
Saturated Fat29 g
Monounsaturated Fat37 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol206 mg
Sodium124 mg
Potassium944 mg
Calcium65 mg
Iron6 mg
Magnesium55 mg
Phosphorus300 mg
Zinc5.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C24 mg
Vitamin A3.6 mcg
Vitamin E2.3 mg
Vitamin K3.7 mcg
Vitamin B60.8 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate46 mcg
Choline86 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 14. The excerpt below is the record exactly as published.
Curry. 33 COOKED MEAT. Lesson No. 4. CURRY. Average cost of a " Ctirry" (made with cold meat). INGREDIENTS. it. Scraps of cold meat 6 2 oz. of clarified dripping I (or butter 2d.) 1 apple J 1 onion £ 1 dessertspoonful of curry powder ) 1 dessertspoonful of flour J 1 Salt
Cook this with the app: pantry check, scaling, and the assistant.