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Mutton, Dry Curried
From Cassell's dictionary of cookery, 1892
Serves 1
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
168Calories
2 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein2.4 g
Carbohydrates16 g
Fiber3.1 g
Sugars6.4 g
Total Fat11 g
Saturated Fat6.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium260 mg
Calcium58 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.8 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1988. The excerpt below is the record exactly as published.
utton*, Dry Curried. Fry a sliced onion till brown in Australian fat ; cut Australian mutton across the grain in small dice, mix it with the fried onion, and fry both till hot through, stirring as little as pos- sible ; sprinkle over lightly half a tea-spoonful of curry powder, salt and pepper to taste, mix well together, pour over two table-spoonfuls of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.