Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1 quart stock
- 1 tablespoon flour
- 1 teaspoon sugar
- 1 teaspoon mustard
- 2 tablespoons curry powder
- 3 tablespoonsful curry powder
- 2 cloves
- 2 onions fried light brown
- 2 acid apples i a burnt onion chopped very fine
- 4 onions
- 2 apples
- 1 grated carrot
- two largs cups of good stock
- salt
- pepper
Directions
1 lb. uncooked meat.
1 quart stock or gravy.
3 tablespoonsful curry powder.
1 lb. butter.
2 oz. tamarinds.
2 onions fried light brown.
2 acid apples
i a burnt onion chopped very fine.
salt and pepper to taste.
1 tablespoon flour and little ketchup.
Cook all together slowly until butter runs off like oil, which take away and it will do again, and leave curry more like a jelly than a stew.
1 grated carrot.
1 teaspoon sugar.
Fry onions and curry powder together twenty minutes; put in other ingredients, with two largs cups of good stock ; stew for one hour ; add the cold meat, cut up, with a little cream and cornflour to thicken. Serve with plain boiled rice. Miss Gilmouk, Sligo.
CASSEROL, or RICE EDGING FOR A CURRY OR
After soaking and picking fine Carolina rice, boil it in water and a little salt until tender, but not to a mash ; drain, and put it round the inner edge of the dish to the height of two inches ; smooth it with the back of a spoon, and wash it over with yolk of egg, and put it into the oven for three or four minutes ; then serve the meat in the middle.
1 teaspoon mustard.
salt and pepper to taste.
2 tablespoons curry powder.