Fish Curry

Name: Fish Curry
Ingredients: Half pound of cold Fish; One Onion; Piece of Fat size of walnut; Half teaspoonful of Lemon Juice; One teaspoonful of Rice; Dessertspoonful of Curry Powder; Two cold mashed Potatoes; Half pint of Fish Stock; Salt

From Artizan recipes, 1896

Presented as published in 1896. 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

476Calories

41 gProtein

72 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein41 g

Carbohydrates72 g

Fiber10 g

Sugars9.2 g

Total Fat3.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol104 mg

Sodium1254 mg

Potassium2091 mg

Calcium187 mg

Iron4.3 mg

Magnesium129 mg

Phosphorus941 mg

Zinc2.2 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C71 mg

Vitamin A9.2 mcg

Vitamin E2 mg

Vitamin K9.1 mcg

Vitamin B61.3 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.3 mg

Folate93 mcg

Choline69 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 11. The excerpt below is the record exactly as published.

Fish Curry. Ingredietits. Half pound of cold Fish. One Onion. Piece of Fat size of walnut. Half teaspoonful of Lemon Juice. One teaspoonful of Rice. Dessertspoonful of Curry Powder. Two cold mashed Potatoes. Half pint of Fish Stock. Salt

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