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Curry of Vegetables
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a moderate-sized dish.
Presented as published in 1892. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates4.2 g
Fiber0.8 g
Sugars1.7 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.2 mg
Sodium2429 mg
Potassium66 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A22 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.4 mcg
Choline3.4 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 451. The excerpt below is the record exactly as published.
Curry of Vegetables.— A palatable dish may be made by cuiTj'ing green vegetables such as cabbages, cauhflowers, green peas, beans, vegetable-marrow, spinach, or sorrel. They may be cooked separately, or one or two kinds together. Cut them into small shreds. P'ry them in hot butter, wliich has been mixed with a liberal allowance of curry powder, and a little salt, and when lightly browned cover them with cream, new milk, or good gravy. A sliced onion
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