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Dry Curry
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Requires patience to avoid burning.
Presented as published in 1898. 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
376Calories
16 gProtein
67 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein16 g
Carbohydrates67 g
Fiber5.6 g
Sugars7.7 g
Total Fat8 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol8.3 mg
Sodium722 mg
Potassium268 mg
Calcium198 mg
Iron4.9 mg
Magnesium71 mg
Phosphorus226 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate103 mcg
Choline27 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 293. The excerpt below is the record exactly as published.
Dry Curry. — This is quite worth the trouble of making it. For a Dry Curry the sauce must be made without any creme de riz thickening, and must be reduced by simmering with the lid of the pan off. Reduce the fire till it is very low, and continually turn the pieces of meat about with a wooden spoon till the sauce dries up and lies in powder over the meat. All fat should have been removed from the squares of meat, or the Curry will be greasy. A good way of serving an ordinary Curry a second time is to turn it into a Dry Curry. For this, prepare eight or ten pieces of fried bread, two and a half inches square, and lay them close together in a hot dish. Pick the meat out of the Curry sauce, melt half an ounce of butter
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Cook this with the app: pantry check, scaling, and the assistant.