India Curry with Rice

Name: India Curry with Rice
Ingredients: 1 cup chopped onions; 1 cup chicken stock; 1 tablespoon fat or cooking oil; 1 1/2 cup of milk; 2 teaspoons curry powder; 2 tablespoons flour; 1/4 teaspoon salt; 3 eggs, well beaten; 1 cup stewed chicken or other meat, cut in pieces, bite size

From Quaker recipes, 1954

Serve with 1 cup of rice cooked in 1.5 cups of water until steamed dry.

Presented as published in 1954. 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

951Calories

80 gProtein

53 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories951 kcal

Protein80 g

Carbohydrates53 g

Fiber5.9 g

Sugars28 g

Total Fat45 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat11 g

Omega-31.1 g

Cholesterol235 mg

Sodium1779 mg

Potassium1500 mg

Calcium548 mg

Iron5.6 mg

Magnesium126 mg

Phosphorus836 mg

Zinc6.5 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D3.5 mcg

Vitamin C6.3 mg

Vitamin A223 mcg

Vitamin E4.3 mg

Vitamin K10 mcg

Vitamin B61.1 mg

Vitamin B122.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)19 mg

Folate80 mcg

Choline235 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

INDIA CURRY WITH RICE 1 cup chopped onions 1 cup chicken stock 1 tablespoon fat or cooking oil 1% cup of milk 2 teaspoons curry powder 3 eggs, well beaten 2 tablespoons flour 1 cup stewed chicken or other 14 teaspoon salt

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