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Curry with Veal
From Cooking for profit, 1886
Serves 1
Serve rice at one end of the dish or as a border.
Presented as published in 1886. 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
733Calories
91 gProtein
17 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein91 g
Carbohydrates17 g
Fiber5.7 g
Sugars6.5 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium381 mg
Potassium1718 mg
Calcium134 mg
Iron5.2 mg
Magnesium139 mg
Phosphorus986 mg
Zinc14 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.1 mcg
Vitamin E2.7 mg
Vitamin K6.6 mcg
Vitamin B62 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)34 mg
Folate91 mcg
Choline13 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 308. The excerpt below is the record exactly as published.
a minced onion, cut any pieces of veal you may have that will not make roast or cutlets into small pieces of one size, put them in with the onion, cover with a lid and let stew in that way with- out water until the meat begins to brown. To a pound of meat allow about a tea- spoonful of curry powder ; shake it about in the stew, then put in water to barely cover and cook half an hour longer. Skim off the grease from one side. Add a heaping tablespoon of grated cocoanut, some s^lt
Cook this with the app: pantry check, scaling, and the assistant.