vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Curried Eggs
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 106. The excerpt below is the record exactly as published.
Curried Eggs. 2 ozs. onions, chopped fine, fried in 2 ozs. butter ; I tablespoonful curry powder ; I tablespoonful curry paste ; A little salt. Fry these together, then add half a pint of milk and a little cream
Cook this with the app: pantry check, scaling, and the assistant.