gluten-freeegg-freesoy-freeshellfish-free
Hawaiian Curry
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
486Calories
14 gProtein
29 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein14 g
Carbohydrates29 g
Fiber8.3 g
Sugars21 g
Total Fat41 g
Saturated Fat30 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol49 mg
Sodium153 mg
Potassium801 mg
Calcium423 mg
Iron2.3 mg
Magnesium70 mg
Phosphorus428 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D3.1 mcg
Vitamin C2.8 mg
Vitamin A104 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline69 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 23. The excerpt below is the record exactly as published.
HAWAIIAN CURRY Grated cocoanut, 1, Milk, 1 quart. Chopped onions, 1 tablespoon. Butter, 1 tablespoon, Curry powder, 1 (scant) tablespoon, Ground ginger-root, 1 teaspoon. Fish (or chicken, or lamb), etc.
Cook this with the app: pantry check, scaling, and the assistant.