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Curry of Veal
From The Portland Woman's Exchange Cook Book, 1913
Serves 7
Serve with a border of boiled rice.
Presented as published in 1913. 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
610Calories
53 gProtein
23 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein53 g
Carbohydrates23 g
Fiber3.2 g
Sugars2.3 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol222 mg
Sodium1913 mg
Potassium1019 mg
Calcium143 mg
Iron10 mg
Magnesium83 mg
Phosphorus569 mg
Zinc8.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C4.5 mg
Vitamin A5.1 mcg
Vitamin E1.2 mg
Vitamin K7.7 mcg
Vitamin B61.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)22 mg
Folate68 mcg
Choline11 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 41. The excerpt below is the record exactly as published.
Curry of Veal. One-quarter pound salt pork cut into thin slices, and fry slowly in soup kettle. Add 1 large onion, cut fine, and when straw color add 4 lbs. veal, cut into 3-inch pieces. Cover the kettle and cook slowly, stirring frequently, for 1 hour. Then add 1 cupful stewed tomatoes and II/2 pints boiling water. Stir well, and cook another hour. Add I tablespoon curry powder, mixed with 1-3 cup cold water. Season well with salt
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