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Curry Stew

Name: Curry Stew
Yield: 1 servings
Ingredients: Cow-heel is the best material for a dish of curry.; butter, or rich gravy; onion in thin slices; a tablespoonful of flour; half a cupful of cream; three or four teaspoonfuls of curry powder; the juice of a lemon

From Consult me, 1902

Serves 1

Presented as published in 1902. 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

874Calories

7 gProtein

25 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein6.8 g

Carbohydrates25 g

Fiber3.5 g

Sugars2.7 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol241 mg

Sodium53 mg

Potassium411 mg

Calcium182 mg

Iron1.7 mg

Magnesium37 mg

Phosphorus172 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0.1 mcg

Vitamin E1.7 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate36 mcg

Choline9 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 184. The excerpt below is the record exactly as published.

CURRY STEW.— Cow-heel is the best material for a dish of curry. Being mucilaginous, it absorbs the nature of the curry, and gives a better flavour to the meat. If a rabbit or fowl, cut into small bits, add butter, or rich gravy to the meat, and onion in thin slices ; put into a stew-pan. Stew over a gentle fire for twenty minutes. Mix a tablespoonful of flour with one of salt, in water, half a cupful of cream, if you like, and three or four teaspoonfuls of curry powder, and the juice of a lemon

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