Oriental Vegetable Curry
From 365 foreign dishes, 1908
Presented as published in 1908. 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
190Calories
4 gProtein
34 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein4.2 g
Carbohydrates34 g
Fiber3.5 g
Sugars5.8 g
Total Fat4.3 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol6.4 mg
Sodium95 mg
Potassium885 mg
Calcium74 mg
Iron1.4 mg
Magnesium49 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline18 mg
Caffeine1.8 mg
Water197 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 16. The excerpt below is the record exactly as published.
Oriental Vegetable Curry. Feel and fry some small onions. Add 2 stalks of celery, cut into inch pieces ; sprinkle with salt, pepper and curry-powder ; add a few truffles and pour over all t cup of stock. Let stew until tender. Then boil some potatoes
Cook this with the app: pantry check, scaling, and the assistant.