Venison with Curry

Name: Venison with Curry
Ingredients: three large tomatoes; one large tablespoonful of flour; three finely chopped onions; a large teaspoonful of Madras curry paste or curry powder; a teaspoonful of light brown sugar; a chopped apple; two large tablespoonfuls of well-washed rice; a pint of milk

From Paper-bag cookery, 1911

Mutton or beef can be used instead of venison.

Presented as published in 1911. 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

756Calories

27 gProtein

131 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories756 kcal

Protein27 g

Carbohydrates131 g

Fiber16 g

Sugars74 g

Total Fat18 g

Saturated Fat9.5 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium225 mg

Potassium2468 mg

Calcium770 mg

Iron3.9 mg

Magnesium163 mg

Phosphorus770 mg

Zinc3.9 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D4.7 mcg

Vitamin C90 mg

Vitamin A311 mcg

Vitamin E2.9 mg

Vitamin K33 mcg

Vitamin B61.2 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)4.9 mg

Folate204 mcg

Choline147 mg

Caffeine0 mg

Water1330 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 14. The excerpt below is the record exactly as published.

large tablespoonful of flour, three finely chopped onions, a large teaspoonful of Madras curry paste or curry powder, a teaspoonful of light brown sugar, a chopped apple, two large tablespoonfuls of well-washed rice, and a pint of milk

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