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Garnish of Prawns with Curry
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
382Calories
73 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein73 g
Carbohydrates12 g
Fiber9.6 g
Sugars0.5 g
Total Fat6.2 g
Saturated Fat0.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol617 mg
Sodium2164 mg
Potassium873 mg
Calcium388 mg
Iron5.8 mg
Magnesium148 mg
Phosphorus932 mg
Zinc5.1 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E4.5 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B124.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline12 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 60. The excerpt below is the record exactly as published.
GARNISH OF PRAWNS WITH CURRT. ick the tails of one pound of goo<l prawns and use a as a garnish with three tablespoonfuls of Indian « pou
Cook this with the app: pantry check, scaling, and the assistant.