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Dry Curry
From The "A1" cookery book, 1901
Serves 1
Serve hot.
Presented as published in 1901. 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
368Calories
47 gProtein
14 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein47 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.5 g
Cholesterol129 mg
Sodium99 mg
Potassium967 mg
Calcium64 mg
Iron3.9 mg
Magnesium58 mg
Phosphorus527 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B61.3 mg
Vitamin B1216 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate47 mcg
Choline9.2 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 30. The excerpt below is the record exactly as published.
Dry Curry. — Fry a minced onion in butter until lightly browned. Cut into pieces the size of dice, | lb. of cooked chicken, rabbit, or any white meat
Cook this with the app: pantry check, scaling, and the assistant.