Curry
From Cookery, 1897
Use cold remains for quicker preparation.
Presented as published in 1897. 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
421Calories
9 gProtein
105 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein8.6 g
Carbohydrates105 g
Fiber20 g
Sugars58 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium74 mg
Potassium1601 mg
Calcium257 mg
Iron3.5 mg
Magnesium107 mg
Phosphorus225 mg
Zinc1.3 mg
Copper0.6 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A515 mcg
Vitamin E0.9 mg
Vitamin K52 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate145 mcg
Choline39 mg
Caffeine0 mg
Water745 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 33. The excerpt below is the record exactly as published.
Curry. — Put into a saucepan some onions sliced, in fairly large quantity, two or three apples, also sliced, with some fat, carrots, turnips, salt, pepper, etc. ; fry till quite brown; if the meat has not already been cookr d, put it into the saucepan cut in suitable pieces; 82 COOKERY. cover with either stock or water, and thicken with flour and curry powder in equal quantity (the latter according to desire) ; these two ingredients should be mixed into a paste with a little stock; when the meat is done, draw the saucepan aside, put the rice
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