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Curry Made of Dressed Meat
From The Landmarks club cook book, 1903
Serves 3
Add cream or milk for improvement.
Presented as published in 1903. 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
608Calories
25 gProtein
29 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein25 g
Carbohydrates29 g
Fiber2.5 g
Sugars10 g
Total Fat44 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol151 mg
Sodium112 mg
Potassium689 mg
Calcium40 mg
Iron5.2 mg
Magnesium40 mg
Phosphorus246 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C14 mg
Vitamin A1.2 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B125.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.1 mg
Folate43 mcg
Choline31 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 49. The excerpt below is the record exactly as published.
CURRY MADE OF DRESSED MEAT. Take about one pound cold meat and cut into pieces one inch square ; melt two ounces of drippings in a stew-pan. And when it fizzles, fry in it a small unripe apple and two small onions (cut in slices from crown to root). When tender, take the apple and onion up and rub them through a sieve! Mix the pulp with a dessert spoonful of curry powder, a dessert spoonful of flour
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