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Curry of Fish
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8 kcal
Protein0.3 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.1 mg
Potassium15 mg
Calcium9 mg
Iron0.3 mg
Magnesium4.1 mg
Phosphorus5.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline0.6 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 42. The excerpt below is the record exactly as published.
CURRY OF FISH — Use cold boiled or baked fish of any kind; pick it to pieces and remove all bones. In a little butter fry a sliced onion till quite brown; add 1 cup hot water and 1 teaspoon curry powder; then add 1 teaspoon of flour
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