Rice Curry

Name: Rice Curry
Ingredients: 1c. rice (white, brown or converted); 1 lb. hamburger; 2 large onions; I c. diced celery; 1/2 green pepper, diced; 1 Tbsp. curry powder; 1 can mushrooms; 2 cans tomato sauce

From Personal recipes, 1960

Presented as published in 1960. 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

1628Calories

57 gProtein

282 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1628 kcal

Protein57 g

Carbohydrates282 g

Fiber21 g

Sugars47 g

Total Fat31 g

Saturated Fat6.5 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat12 g

Omega-31 g

Cholesterol18 mg

Sodium3134 mg

Potassium1993 mg

Calcium949 mg

Iron21 mg

Magnesium208 mg

Phosphorus732 mg

Zinc5.7 mg

Copper1 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A4.6 mcg

Vitamin E2.8 mg

Vitamin K55 mcg

Vitamin B60.8 mg

Vitamin B120.6 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)25 mg

Folate518 mcg

Choline88 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 6. The excerpt below is the record exactly as published.

RICE CURRY 1c. rice (white, brown or converted) Cook in plenty of salted water. If at all sticky, pour cold water over it in colander. | 1 lb. hamburger 2 large onions I c. diced celery 1/2 green pepper, diced 1 Tbsp. curry powder 1 can mushrooms 2 cans tomato sauce

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