Curry Soup

Name: Curry Soup
Ingredients: 2 quarts of plain stock; 3 apples; 3 onions; 2 ozs. of dripping; a tablespoonful of curry powder; 3 ozs. of flour

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

1962Calories

64 gProtein

247 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1962 kcal

Protein64 g

Carbohydrates247 g

Fiber18 g

Sugars104 g

Total Fat83 g

Saturated Fat23 g

Monounsaturated Fat36 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol115 mg

Sodium2729 mg

Potassium3316 mg

Calcium235 mg

Iron11 mg

Magnesium180 mg

Phosphorus815 mg

Zinc4.6 mg

Copper1.6 mg

Manganese1.9 mg

Vitamin D2.7 mcg

Vitamin C59 mg

Vitamin A30 mcg

Vitamin E4.1 mg

Vitamin K15 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)37 mg

Folate320 mcg

Choline293 mg

Caffeine0 mg

Water2623 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 10. The excerpt below is the record exactly as published.

Curry Soup Ingredients. — 2 quarts of plain stock, 3 apples, 3 onions, 2 ozs. of dripping, a tablespoonful of curry powder, 3 ozs. of flour

Cook this with the app: pantry check, scaling, and the assistant.