vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
India Curry with Rice
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
The water from the rice can be used for starch or a drink.
Presented as published in 1907. 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
654Calories
13 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein13 g
Carbohydrates143 g
Fiber3.4 g
Sugars0.3 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium228 mg
Calcium62 mg
Iron8 mg
Magnesium50 mg
Phosphorus211 mg
Zinc2 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.5 mg
Folate411 mcg
Choline12 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 109. The excerpt below is the record exactly as published.
India Curry with Rice Cut onions in rings and fry brown in butter; when brown take out the onions, and fry pieces of meat, fish, game> or PICKING AND CLEANING POULTRY 167 poultry in the same fat, adding a small piece of garlic, a little coriander seed, and 1 heaping teasp curry powder. Let simmer 1 minute, stirring all the time, then add a little hot water and let simmer 1 hour over a slow fire. Adding an apple cut in pieces is a great improvement. Put 1 cup rice over the fire with 3 qts water
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