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Curried Eggs

Name: Curried Eggs
Yield: 2 servings
Ingredients: Two tablespoonfuls of butter; two small onions (minced); two dessert-spoonfuls of curry-powder; two tablespoonfuls of flour; one-half pint of veal or chicken stock; two tablespoonfuls of cream; six hard-boiled eggs, cut in slices

From The national course in home economics, 1917

Serves 2

Recipe attributed to N. J. A.

Presented as published in 1917. 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

415Calories

25 gProtein

27 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein25 g

Carbohydrates27 g

Fiber2.7 g

Sugars9.9 g

Total Fat34 g

Saturated Fat8.3 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol610 mg

Sodium366 mg

Potassium563 mg

Calcium127 mg

Iron2.9 mg

Magnesium39 mg

Phosphorus354 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.3 mcg

Vitamin C11 mg

Vitamin A225 mcg

Vitamin E1.7 mg

Vitamin K1.9 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate113 mcg

Choline461 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 137. The excerpt below is the record exactly as published.

CURRIED EGGS. Two tablespoonfuls of butter, two small onions (minced), two dessert- spoonfuls of curry-powder, two tablespoonfuls of flour, one-half pint of veal or chicken stock, two tablespoonfuls of cream, six hard-boiled eggs, cut in slices

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