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Curry Puffs
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
578Calories
55 gProtein
54 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein55 g
Carbohydrates54 g
Fiber27 g
Sugars1.6 g
Total Fat26 g
Saturated Fat8.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.2 g
Omega-30.4 g
Cholesterol150 mg
Sodium10021 mg
Potassium1578 mg
Calcium494 mg
Iron15 mg
Magnesium244 mg
Phosphorus573 mg
Zinc15 mg
Copper0.5 mg
Manganese40 mg
Vitamin D0.2 mcg
Vitamin C3.7 mg
Vitamin A7.1 mcg
Vitamin E7.2 mg
Vitamin K94 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate30 mcg
Choline166 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 92. The excerpt below is the record exactly as published.
Curry Puffs. — Make a puff paste in the usual way, roll it out as for jam turnovers, fill it with the following force- meat, and make it in the shape of jam tarts ; fry them in butter till they are a pale golden brown, put them on 134 THE housewife's EBFEKEE paper to drain the fat off, and serve with fried crisp parsley. Force-meat for the above. Half a pound of beef passed through a machine ; cut up an onion into thin rings, fry a nice colour ; add a tablespoonful of curry powder and then the meat, seeds of twelve cardamoms, twelve cloves, two cloves of garlic chopped fine, and salt to taste
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Cook this with the app: pantry check, scaling, and the assistant.