Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint finely-chopped mutton
- one-half cupful of rice
- one tablespoonful curry powder
- two quarts boiling water
- one tablespoonful of butter
- one-half pint boiling water
- salt
Directions
One pint finely-chopped mutton, one-half cupful of rice, one tablespoonful Curry Powder, two quarts boiling water, one tablespoonful of butter, one of flour, salt to taste. Wash the rice, put it in boiling water ; let it boil thirty-five minutes, drain in a cullender. Put the butter in a frying pan ; when melted, add the flour, and stir until smooth ; add one-half pint boiling water ; let it boil up once, then add meat curry and salt. Stir ten minutes. Now heap it in the centre of a meat dish and put the rice around. Brush all over with beaten egg and place in the oven to brown.