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Curry a la Honolulu

Name: Curry a la Honolulu
Yield: 1 servings
Ingredients: To 2 tablespoons melted butter; add 1½ tablespoons chopped onion; ½ clove of garlic chopped; 3 teaspoons curry powder; Add 1 cup stock; and add 1½ cups milk

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

439Calories

13 gProtein

22 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein13 g

Carbohydrates22 g

Fiber3.5 g

Sugars18 g

Total Fat34 g

Saturated Fat20 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol102 mg

Sodium147 mg

Potassium641 mg

Calcium490 mg

Iron1.2 mg

Magnesium60 mg

Phosphorus401 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3.5 mcg

Vitamin C0.7 mg

Vitamin A301 mcg

Vitamin E2.3 mg

Vitamin K7.9 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate6.4 mcg

Choline74 mg

Caffeine0 mg

Water341 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.

CURRY A LA HONOLULUi— -Mrs. Southard Hoffman. To 2 tablespoons melted butter add 1% tablespoons chopped onion, % clove of garlic chopped, 3 teaspoons curry powder, and fry 10 min. Add 1 cup stock and simmer about 1 hr., and add' 1% cups mil

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