Curry
From Culinary jottings, 1885
This curry is rich yet mild, with no chili.
Presented as published in 1885. 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
1556Calories
30 gProtein
42 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories1556 kcal
Protein30 g
Carbohydrates42 g
Fiber14 g
Sugars4.2 g
Total Fat142 g
Saturated Fat52 g
Monounsaturated Fat53 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol241 mg
Sodium52 mg
Potassium1113 mg
Calcium453 mg
Iron4.8 mg
Magnesium316 mg
Phosphorus711 mg
Zinc3.9 mg
Copper1.1 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)4.5 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 173. The excerpt below is the record exactly as published.
a couple of cloves of garlic finely minced. Fry for about five minutes, and then add a tea-spoonful of pounded coriander-seed, one of pounded black pepper, half one of pounded cardomoms, and half one of pounded cloves. Cook this for five minutes, then put in the meat, and stir over a moderate fire until the pieces seem tender, and have browned nicely. Now, take the pan from the fii*e, and work into it a strong infusion obtained from four ounces of well-pounded almonds, and a breakfast-cupful of cream. Mix thoroughly, adding a dessert-spoonful of turmeric powder, and a tea-spoonful of sugar. Put the pan over a very low fire, and let the curry simmer as gently as possi- ble for a quarter of an hour, finishing o£E with the juice of a couple of limes
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Cook this with the app: pantry check, scaling, and the assistant.