Veal Curry, Hot

Name: Veal Curry, Hot
Ingredients: 2 tbsps. of butter; J/£ teasp. of minced onion; 2 tbsps. of browned flour; 1 teasp. of curry-powder; 1 cup of cream; veal gravy; 1 tbsp. of grated cocoanut or blanched almonds; 2 cups of cooked veal

From One hundred picnic suggestions, 1915

Serve hot.

Presented as published in 1915. 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

2084Calories

158 gProtein

33 gCarbs

165 gFat

Full nutrition (34 nutrients)

Calories2084 kcal

Protein158 g

Carbohydrates33 g

Fiber2 g

Sugars0.6 g

Total Fat165 g

Saturated Fat71 g

Monounsaturated Fat40 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol851 mg

Sodium1939 mg

Potassium2004 mg

Calcium279 mg

Iron8.3 mg

Magnesium151 mg

Phosphorus1364 mg

Zinc26 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A2.3 mcg

Vitamin E2.4 mg

Vitamin K39 mcg

Vitamin B61.6 mg

Vitamin B127.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)41 mg

Folate102 mcg

Choline570 mg

Caffeine0 mg

Water617 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 9. The excerpt below is the record exactly as published.

Veal Curry, Hot Cook 2 tbsps. of butter with J/£ teasp. of minced onion until brown, add 2 tbsps. of browned flour, 1 teasp. of curry-powder dissolved in 1 cup of cream and veal gravy, half of each, add 1 tbsp. of grated cocoanut or blanched almonds, and season well with salt and cayenne. Add 2 cups of cooked veal

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