vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Curried Eggs
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
374Calories
28 gProtein
19 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein28 g
Carbohydrates19 g
Fiber6.6 g
Sugars2.4 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol746 mg
Sodium9953 mg
Potassium592 mg
Calcium219 mg
Iron5 mg
Magnesium64 mg
Phosphorus385 mg
Zinc2.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A305 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Folate93 mcg
Choline591 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 173. The excerpt below is the record exactly as published.
CURRIED EGGS 4 hard-boiled eggs V^ teaspoon curry powder 1 cup cream sauce Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.