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Curried Eggs

Name: Curried Eggs
Yield: 1 servings
Ingredients: Four hard-boiled eggs; two tablespoons melted butter; one and a half tablespoon flour; one cup of hot milk; salt and curry to season; a dash of pepper

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

546Calories

27 gProtein

11 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories546 kcal

Protein27 g

Carbohydrates11 g

Fiber0 g

Sugars2.3 g

Total Fat43 g

Saturated Fat20 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol804 mg

Sodium251 mg

Potassium274 mg

Calcium109 mg

Iron3 mg

Magnesium24 mg

Phosphorus363 mg

Zinc2.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A482 mcg

Vitamin E2.7 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate108 mcg

Choline593 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.

Curried Eggs. Four hard-boiled eggs, two tablespoons melted butter, one and a half tablespoon flour, salt and curry to season, a dash of pepper and one cup of hot milk

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