vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curry of Rice
From The Pattern cook-book, 1890
Serves 6
This dish is appropriate with any kind of fish or meat that has been prepared with a sauce.
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
183Calories
4 gProtein
40 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein3.8 g
Carbohydrates40 g
Fiber1.9 g
Sugars0.2 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol10 mg
Sodium1004 mg
Potassium71 mg
Calcium77 mg
Iron8 mg
Magnesium15 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate95 mcg
Choline4.7 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 125. The excerpt below is the record exactly as published.
CURRY OF RICE. This dish is appropriate with any kind of fish or meat that has been prepared with a sauce. For a family of six persons, allow One cupful of rice. Two and a-half cupfuls of boiling water. Two table-spoonfuls of butter. Two tea-spoonfuls of salt, 286 THE PA TTERN COOK-BOOK. Two tea-spoonfuls of curry powder. One-quarter tea-spoonful of pepper. One tea-spoonful of minced onion
Cook this with the app: pantry check, scaling, and the assistant.