Curry Brisket with Rice Border

Name: Curry Brisket with Rice Border
Ingredients: 2 pounds brisket; 1 teaspoon curry powder; 1 tablespoon chopped celery tops; 1 teaspoon celery seed; 2 cups cut onion; 1 tablespoon flour; 1 teaspoon salt

From War cook book, 1918

Presented as published in 1918. 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

1658Calories

189 gProtein

35 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1658 kcal

Protein189 g

Carbohydrates35 g

Fiber6.2 g

Sugars12 g

Total Fat86 g

Saturated Fat33 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol608 mg

Sodium3089 mg

Potassium3643 mg

Calcium249 mg

Iron21 mg

Magnesium248 mg

Phosphorus2020 mg

Zinc46 mg

Copper0.8 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C21 mg

Vitamin A36 mcg

Vitamin E1.9 mg

Vitamin K17 mcg

Vitamin B65.7 mg

Vitamin B1216 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)56 mg

Folate95 mcg

Choline563 mg

Caffeine0 mg

Water902 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 9. The excerpt below is the record exactly as published.

CURRY BRISKET WITH RICE BORDER. 2 pounds brisket 1 teaspoon curry powder (mixture of spices) 1 tablespoon chopped celery tops 1 teaspoon celery seed, or y2 teaspoon celery 2 cups cut onion 1 tablespoon flour 1 teaspoon salt

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