Quoorma Gurry
From The spirit of cookery, 1895
This is a rich and mild curry, appealing to those who prefer less spice.
Presented as published in 1895. 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
2020Calories
85 gProtein
27 gCarbs
173 gFat
Full nutrition (34 nutrients)
Calories2020 kcal
Protein85 g
Carbohydrates27 g
Fiber0.9 g
Sugars13 g
Total Fat173 g
Saturated Fat85 g
Monounsaturated Fat52 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol559 mg
Sodium469 mg
Potassium1547 mg
Calcium595 mg
Iron9.5 mg
Magnesium142 mg
Phosphorus927 mg
Zinc17 mg
Copper0.6 mg
Manganese1 mg
Vitamin D3.8 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B60.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)28 mg
Folate90 mcg
Choline2.6 mg
Caffeine0 mg
Water671 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 147. The excerpt below is the record exactly as published.
Quoorma Gurry was one of the most esteemed curries of the Madras Club. It was made with mutton as meat, in the manner sufliciently described in the foregoing. The curry stuff, or mirepoix, received an addition of milk of almonds and of cream of cow’s milk. Turmeric (quoorma) and sugar were added together, and after boiling the curry was pointed with juice of lemon or limes
Cook this with the app: pantry check, scaling, and the assistant.