vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Curry

Name: Tomato Curry
Yield: 1 servings
Ingredients: 2 cups tomatoes; 1 tablespoon curry; 1 tablespoon butter; Salt and red pepper; 1 tablespoon flour; Pinch of soda; 1 cup cream

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

913Calories

9 gProtein

32 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories913 kcal

Protein9.3 g

Carbohydrates32 g

Fiber7.1 g

Sugars8 g

Total Fat96 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol273 mg

Sodium68 mg

Potassium1070 mg

Calcium210 mg

Iron2.5 mg

Magnesium67 mg

Phosphorus245 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C76 mg

Vitamin A125 mcg

Vitamin E3.1 mg

Vitamin K35 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate72 mcg

Choline24 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.

TOMATO CURRY 2 cups tomatoes 1 tablespoon curry 1 tablespoon butter Salt and red pepper 1 tablespoon flour Pinch of soda 1 cup cream

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