Curry Soup

Name: Curry Soup
Ingredients: the meat from an ox cheek; four onions; three quarts of water; half a pound of soaked rice; a teaspoonful of curry powder; pepper; and salt

From The English-Chinese cookery book, 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

247Calories

7 gProtein

57 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories247 kcal

Protein6.9 g

Carbohydrates57 g

Fiber11 g

Sugars25 g

Total Fat0.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium110 mg

Potassium928 mg

Calcium234 mg

Iron1.6 mg

Magnesium93 mg

Phosphorus181 mg

Zinc1.1 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K4.4 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate115 mcg

Choline38 mg

Caffeine0 mg

Water3371 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 9. The excerpt below is the record exactly as published.

CURRY SOUP. (^UT the meat from an ox cheek, and soak it for two hours; then put it J in- a stewpan with four onions cut in slices, add three quarts of water, stew it slowly, and remove the scum frequently. Then strain it, add to it half a pound of soaked rice, a teaspoonful of curry powder, pepper and salt

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