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Curried Eggs

Name: Curried Eggs
Yield: 1 servings
Cuisine: Indian
Ingredients: 6 hard-boiled eggs; 1/2 teaspoon salt; 1 cup curry sauce; 1/4 teaspoon pepper

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

778Calories

52 gProtein

57 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories778 kcal

Protein52 g

Carbohydrates57 g

Fiber51 g

Sugars6 g

Total Fat45 g

Saturated Fat11 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.2 g

Omega-30.2 g

Cholesterol1119 mg

Sodium1589 mg

Potassium1509 mg

Calcium657 mg

Iron22 mg

Magnesium276 mg

Phosphorus869 mg

Zinc7.7 mg

Copper1.2 mg

Manganese8.1 mg

Vitamin D6.6 mcg

Vitamin C0.7 mg

Vitamin A448 mcg

Vitamin E27 mg

Vitamin K98 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.3 mg

Folate186 mcg

Choline944 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 47. The excerpt below is the record exactly as published.

CURRIED EGGS 6 hard-boiled eggs 1/2 teaspoon salt 1 cup curry sauce V4 teaspoon pepper C

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