Tomato Curry

Name: Tomato Curry
Ingredients: some large tomatoes; a tablespoonful of finely minced onions; a pinch of garlic; some good curry powder; enough stock or water to moisten the whole

From Tempting dishes for small incomes, 1891

It is not necessary to serve rice with it.

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

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories4 kcal

Protein0.1 g

Carbohydrates0.9 g

Fiber0.2 g

Sugars0.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.4 mg

Potassium15 mg

Calcium2.3 mg

Iron0 mg

Magnesium1 mg

Phosphorus2.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.9 mcg

Choline0.6 mg

Caffeine0 mg

Water8.9 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Tomato Curry. Bake some large tomatoes and pass them through a sieve ; add a tablespoonful of finely minced onions, a pinch of garlic, and some good curry powder ; add enough stock or water to moisten the whole

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