Indian Curry
From The Dudley book of cookery and household recipes, 1909
Serve with boiled rice.
Presented as published in 1909. 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
2424Calories
62 gProtein
75 gCarbs
210 gFat
Full nutrition (34 nutrients)
Calories2424 kcal
Protein62 g
Carbohydrates75 g
Fiber14 g
Sugars37 g
Total Fat210 g
Saturated Fat112 g
Monounsaturated Fat49 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol668 mg
Sodium1523 mg
Potassium2149 mg
Calcium1041 mg
Iron5.2 mg
Magnesium178 mg
Phosphorus1140 mg
Zinc6.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D5 mcg
Vitamin C21 mg
Vitamin A226 mcg
Vitamin E3.8 mg
Vitamin K27 mcg
Vitamin B61.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate79 mcg
Choline217 mg
Caffeine0 mg
Water1244 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 21. The excerpt below is the record exactly as published.
INDIAN CURRY An Excellent Recipe Take three large Spanish onions, chop them very fine, put them into a vegetable pan to fry in oil. Let them brown. When cooked add one pint of milk and one pint of cream and a little lemon juice. Cook all together until ready to pass through the wire sieve. When this is done add two tablespoonsful of the best Indian curry powder and half a small teaspoonful of tammeric powder. Mix well and return it into the same pan. Then place your joints or pieces of chicken
Cook this with the app: pantry check, scaling, and the assistant.