Indiandinner
Vegetable Curry
From Practical West African cookery, 1910
Yam, sweet potato, onion, tomatoes, and eggplant make a good mixture for curry.
Presented as published in 1910. 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
545Calories
14 gProtein
77 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein14 g
Carbohydrates77 g
Fiber22 g
Sugars24 g
Total Fat21 g
Saturated Fat8.2 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol19 mg
Sodium148 mg
Potassium1079 mg
Calcium178 mg
Iron4 mg
Magnesium118 mg
Phosphorus280 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C34 mg
Vitamin A779 mcg
Vitamin E2.1 mg
Vitamin K89 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate127 mcg
Choline117 mg
Caffeine0 mg
Water807 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 58. The excerpt below is the record exactly as published.
Vegetable Curry. (I). 2 breakfast cups of vegetables I ^ teaspoon salt, cut iu 2-inch pieces. ! 1 J tablespoons butter, lard 2 sliced onions. or ground nut oil. J pint hot water. ! 1 dessertspoon curry powder
Cook this with the app: pantry check, scaling, and the assistant.