Soup (Curry)
From Hilda's "where is it?" of recipes, 1891
A homely dish.
Presented as published in 1891. 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
88Calories
3 gProtein
18 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein2.7 g
Carbohydrates18 g
Fiber6.7 g
Sugars5 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium93 mg
Potassium199 mg
Calcium156 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus54 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0.2 mcg
Vitamin E3 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline8.3 mg
Caffeine0 mg
Water2847 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.
SOUP (CURRY— BROWN— HARE). [S SOUP {CURRYX (Cape Recipe.) Head and feet of sheep, lamb, or calf, boiled till quite tender in three or four quarts of water. The next day, when cold, remove all the fat. Cut small, and take out the bones ; brown an onion in fat ; add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of vinegar or lemon
Cook this with the app: pantry check, scaling, and the assistant.