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Vegetable Curry

Name: Vegetable Curry
Cuisine: Indian
Ingredients: Eight new Potatoes; One pint of Gravy; Three Onions; A bunch of Parsley; One small Lettuce; Six Radishes; A few slices of Cucumber; One teaspoonful of Bombay Curry; One tablespoonful of Mushroom Ketchup; Butter for frying

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1518Calories

63 gProtein

308 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1518 kcal

Protein63 g

Carbohydrates308 g

Fiber49 g

Sugars23 g

Total Fat14 g

Saturated Fat5.2 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1 g

Cholesterol14 mg

Sodium3355 mg

Potassium7145 mg

Calcium792 mg

Iron77 mg

Magnesium475 mg

Phosphorus1086 mg

Zinc12 mg

Copper12 mg

Manganese17 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A4.4 mcg

Vitamin E0.6 mg

Vitamin K173 mcg

Vitamin B63.7 mg

Vitamin B120.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate325 mcg

Choline59 mg

Caffeine0 mg

Water2524 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 14. The excerpt below is the record exactly as published.

VEGETABLE CURRY Ingredients : Eight new Potatoes One pint of Gravy Three Onions A bunch of Parsley One small Lettuce Six Radishes A few slices of Cucumber One teaspoonful of Bombay Curry 40 VEGETABLES One tablespoonful of Mushroom Ketchup One teacupful of Boiled Green Peas, Butter for frying

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