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Curried Eggs
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 109. The excerpt below is the record exactly as published.
Curried Eggs 6 hard boiled eggs V2 teaspoonful salt 1 cup curry sauce */4 teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.