Curried Eggs

Name: Curried Eggs
Ingredients: Fry two sliced onions in butter; a tablespoonful of curry powder; a pint of broth; mix a small cup of cream; Cut six hard-boiled eggs into quarters

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

1536Calories

58 gProtein

50 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories1536 kcal

Protein58 g

Carbohydrates50 g

Fiber8.3 g

Sugars20 g

Total Fat122 g

Saturated Fat59 g

Monounsaturated Fat33 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol1374 mg

Sodium1844 mg

Potassium1496 mg

Calcium387 mg

Iron6.6 mg

Magnesium96 mg

Phosphorus856 mg

Zinc4.8 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D6.6 mcg

Vitamin C8.8 mg

Vitamin A452 mcg

Vitamin E4.8 mg

Vitamin K14 mcg

Vitamin B60.9 mg

Vitamin B123.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2 mg

Niacin (B3)8.4 mg

Folate198 mcg

Choline943 mg

Caffeine0 mg

Water1073 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

Curried Eggs. Fry two sliced onions in butter, then add a tablespoonful of curry powder, and fry this also for a minute or two ; then pour the whole into a stew- pan with a pint of broth. Let all stew till the onion is perfectly tender, then mix a small cup of cream (or milk thickened with arrowroot and slightly sweetened, or a cup of cocoanut milk), and simmer all together for five minutes. Cut six hard-boiled eggs into quarters

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