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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
472Calories
60 gProtein
8 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein60 g
Carbohydrates7.8 g
Fiber1.9 g
Sugars2.2 g
Total Fat24 g
Saturated Fat8.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol258 mg
Sodium1034 mg
Potassium1055 mg
Calcium74 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus639 mg
Zinc9.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K2.2 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate54 mcg
Choline4.3 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 159. The excerpt below is the record exactly as published.
CURRY OF VEAL 1 large onion 1 teaspoon salt 1 tablespoon butter 1 tablespoon flour 1 tablespoon curry powder 1 pint hot water 2 potmds lean veal
Cook this with the app: pantry check, scaling, and the assistant.