A la Byculla

Name: A la Byculla
Ingredients: Poach eggs in separate cups; as many circles of fried toast; soaked in gravy; some curry powder; a boned anchovy curled on each

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

80Calories

7 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein7.5 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat5.1 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol189 mg

Sodium218 mg

Potassium91 mg

Calcium37 mg

Iron1.1 mg

Magnesium8.8 mg

Phosphorus109 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate24 mcg

Choline150 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.

A la Byculla. — Poach eggs in separate cups so as to be quite round. Have as many circles of fried toast soaked in gravy, to which some curry powder has been added. Dish the eggs on them with a boned anchovy curled on each

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