German Curry of Veal

Name: German Curry of Veal
Ingredients: Three pounds of lean veal; fried in butter; three large onions; a teaspoonful of salt; cover with a quart of fresh milk; two teaspoonfuls of curry powder; a large spoonful of flour

From In foreign kitchens, 1893

Serve with boiled rice mixed with a cupful of the sauce.

Presented as published in 1893. 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

2737Calories

301 gProtein

89 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories2737 kcal

Protein301 g

Carbohydrates89 g

Fiber9.8 g

Sugars66 g

Total Fat135 g

Saturated Fat56 g

Monounsaturated Fat42 g

Polyunsaturated Fat7.8 g

Omega-30.1 g

Cholesterol1264 mg

Sodium3841 mg

Potassium6455 mg

Calcium1531 mg

Iron13 mg

Magnesium498 mg

Phosphorus3895 mg

Zinc47 mg

Copper1.7 mg

Manganese1.3 mg

Vitamin D9.4 mcg

Vitamin C33 mg

Vitamin A312 mcg

Vitamin E5.1 mg

Vitamin K5.8 mcg

Vitamin B66.7 mg

Vitamin B1223 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)5.1 mg

Niacin (B3)104 mg

Folate265 mcg

Choline204 mg

Caffeine0 mg

Water2253 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 21. The excerpt below is the record exactly as published.

Oerman Curry of Veal — Three pounds of lean veal cut in small pieces, and fried in butter after having been rolled in flour. Fry afterward three large onions cut small. Then put all in a saucepan or earthen soup- pot ; add a teaspoonful of salt, cover with a quart of fresh milk, and stew very slowly for two hours. Half an hour before it is done, add two teaspoonfuls of curry powder, and at the last thicken with a large spoon- ful of flou

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