Curried Eggs

Ingredients

• Eight eggs
• three-quarters pint of milk
• one large Spanish onion
• one teaspoonful of sugar
• one tablespoonful of curry powder
• one tablespoonful of flour
• two ounces of butter
• one lemon

Method

1. 1

   Boil the eggs for ten minutes, then cool and shell them.

2. 2

   Cut off the ends to allow them to stand.

3. 3

   Fry the sliced onion in butter until white.

4. 4

   Mix flour and curry powder smoothly in a little milk, then boil with the remainder, onion, lemon juice, sugar, and seasonings for two hours.

5. 5

   Strain and serve the eggs with the gravy and boiled rice.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.

CURRIED EGGS. Ingredients : Eight eggs, three-quarters pint of milk, one large Spanish onion, one teaspoonful of sugar, one tablespoon- ful of curry powder, one tablespoonful of flour, two ounces of butter, one lemon

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