Curried Eggs

Name: Curried Eggs
Ingredients: Six hard-boiled eggs, sliced as in preceding recipe; One tablespoonful butter; One tablespoonful flour; One small onion, minced; Half pint white stock; Two tablespoonfuls cream; One teaspoonful curry-powder; Half teaspoonful salt

From The chafing-dish supper, 1894

Presented as published in 1894. 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

661Calories

41 gProtein

26 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories661 kcal

Protein41 g

Carbohydrates26 g

Fiber3.6 g

Sugars9.8 g

Total Fat54 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1181 mg

Sodium1553 mg

Potassium662 mg

Calcium217 mg

Iron4.7 mg

Magnesium54 mg

Phosphorus595 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D6.6 mcg

Vitamin C11 mg

Vitamin A447 mcg

Vitamin E3.6 mg

Vitamin K4.2 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1 mg

Folate174 mcg

Choline892 mg

Caffeine0 mg

Water378 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.

CURRIED EGGS. Six hard-boiled eggs, sliced as in pre- ceding recipe. One tablespoonful butter. One tablespoonful flour. One small onion, minced. Half pint white stock. Two tablespoonfuls cream. One teaspoonful curry-powder. Half teaspoonful salt

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