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Potato Curry (1)

Name: Potato Curry (1)
Yield: 2 servings
Cuisine: Indian
Ingredients: Cold potatoes; onion; salt; pepper; curry powder to taste; bread crumbs; gravy

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

396Calories

16 gProtein

74 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories396 kcal

Protein16 g

Carbohydrates74 g

Fiber9.8 g

Sugars6.6 g

Total Fat6.3 g

Saturated Fat2.1 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol3.5 mg

Sodium5460 mg

Potassium785 mg

Calcium216 mg

Iron9.4 mg

Magnesium77 mg

Phosphorus207 mg

Zinc2.6 mg

Copper1.1 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C9.5 mg

Vitamin A3.4 mcg

Vitamin E0.3 mg

Vitamin K25 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.5 mg

Folate111 mcg

Choline21 mg

Caffeine0 mg

Water234 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 38. The excerpt below is the record exactly as published.

Potato Curry (1). — Cold potatoes, onion, salt and pepper, curry powder to taste, ^g^, bread crumbs, and gravy

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