Iced Tomato Curry

Name: Iced Tomato Curry
Ingredients: some tomatoes; a small onion; a shalot small; a heaped-up dessert-spoonful of curry powder; half a tea-spoonful of anchovy sauce; a tablespoonful of desiccated cocoa-nut; a little cayenne; four table-spoonfuls of good gravy; a tiny piece of sweet chutney

From À la mode cookery, 1902

Presented as published in 1902. 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

134Calories

6 gProtein

26 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories134 kcal

Protein5.7 g

Carbohydrates26 g

Fiber6.9 g

Sugars9 g

Total Fat2.4 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol1.8 mg

Sodium278 mg

Potassium447 mg

Calcium82 mg

Iron2.3 mg

Magnesium43 mg

Phosphorus101 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A0.2 mcg

Vitamin E1.6 mg

Vitamin K6.8 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate58 mcg

Choline21 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.

Iced Tomato Curry Cut some tomatoes in slices, cook them slightly ; chop a small onion and a shalot small and fry them in butter ; add a heaped-up dessert-spoonful of curry powder, half a tea-spoonful of anchovy sauce, a table- spoonful of desiccated cocoa-nut, a little cayenne, and four table-spoonfuls of good gravy. Simmer all together except the tomatoes for half an hour ; then add the tomatoes and a tiny piece of sweet chutney

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