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Curry
From San Rafael cook book, 1906, 1906
Serves 4
A few cold string beans or peas improve the dish.
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
140Calories
3 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein3.5 g
Carbohydrates29 g
Fiber3.3 g
Sugars20 g
Total Fat2.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium26 mg
Potassium331 mg
Calcium102 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline20 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 4 servings.
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— Mrs. Thos. Menzies. Brown onion and apple; for a good dish of meat take 2 onions and 3 or 4 apples. Chop the apple, slice the onion; take these out of frying pan, after "being browned, and if fresh meat is used, brown it. Take 1 tablespoon of flour, 1 Idessertspoon of curry powder; mix smoothly with milk; add to the rest of the ingredients with a large cup of milk
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