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Curry of Veal
From The Institute cook book, 1913
Serves 3
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
446Calories
50 gProtein
12 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein50 g
Carbohydrates12 g
Fiber0.8 g
Sugars8.9 g
Total Fat28 g
Saturated Fat9.4 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol226 mg
Sodium250 mg
Potassium1008 mg
Calcium245 mg
Iron2.2 mg
Magnesium79 mg
Phosphorus639 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C1.9 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B61.1 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate39 mcg
Choline31 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 33. The excerpt below is the record exactly as published.
11/2 pounds veal 2 onions or less 1/2 cup butter or drippings 1/2 tablespoon curry or less Brown the meat without fat and cut into small pieces. Fry the onions in the butter; remove them; add the meat and curry powder; cover \nth boiling water and cook until tender. Serve in a wide border of rice. CURRY OF VEAL 2 tablespoons butter or drippings 1 pint milk IV2 pounds veal 1 tablespoon flour 1/2 onion 1 teaspoon curry powder Salt and pepper
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