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Madras Curry
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
108Calories
6 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein5.8 g
Carbohydrates18 g
Fiber3.3 g
Sugars3.9 g
Total Fat3.4 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.5 mg
Sodium26 mg
Potassium266 mg
Calcium42 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus70 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate50 mcg
Choline15 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1997. The excerpt below is the record exactly as published.
Madras Curry. Take two large onions, and slice and fry them. Fry the meat you mean to curry, cut into small dice, in the same pan, first taking out the onions ; stir into it a pint of good gravy well seasoned, two table-spoonfuls of curry powder,, and a little salt ; add it to the meat, and stew gently twenty minutes. When nearty done add the juice of a lemon
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