Curry of Cold Meat

Name: Curry of Cold Meat
Ingredients: 1 lb. pieces cold meat; | pint stock or water; 1 tablespoonful flour; 1 dessert-spoonful curry powder; 1 small sour apple or green gooseberries, rhubarb; 1 small onion (scalded); 2 oz. dripping; Salt

From Cookery book and general axioms for plain cookery, 1890

Any fresh meat, tripe, fish, rice, macaroni and haricot beans can be curried for a change.

Presented as published in 1890. 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

1615Calories

70 gProtein

37 gCarbs

130 gFat

Full nutrition (33 nutrients)

Calories1615 kcal

Protein70 g

Carbohydrates37 g

Fiber2.6 g

Sugars6.4 g

Total Fat130 g

Saturated Fat48 g

Monounsaturated Fat57 g

Polyunsaturated Fat17 g

Cholesterol452 mg

Sodium338 mg

Potassium1658 mg

Calcium77 mg

Iron14 mg

Magnesium94 mg

Phosphorus655 mg

Zinc13 mg

Copper0.9 mg

Manganese0.4 mg

Vitamin D2.7 mcg

Vitamin C25 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K0.6 mcg

Vitamin B61.6 mg

Vitamin B1217 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)20 mg

Folate73 mcg

Choline78 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 33. The excerpt below is the record exactly as published.

CURRY OF COLD MEAT. Ingredients : — 1 lb. pieces cold meat. | pint stock or water. 1 tablespoonful flour. 1 dessert-spoonful curry powder. 1 small sour apple or green gooseberries, rhubarb. 1 small onion (scalded). 2 oz. dripping. Salt

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