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Curried Eggs
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
39Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein3.2 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium31 mg
Potassium32 mg
Calcium13 mg
Iron0.3 mg
Magnesium2.5 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.
CURRIED EGGS— Cut some hard boil.^d eggs in halves; cut off the white end sufficiently to make thoiii stand upright; then pour some curry sauce
Cook this with the app: pantry check, scaling, and the assistant.