Curried Eggs

Ingredients

• 2 tablespoonfuls Crisco
• 6 hard-cooked eggs
• 1 small chopped onion
• 1 chopped sour apple
• 2 teaspoonfuls curry powder
• 1 lemon
• 4 chopped butternuts, or 6 chopped almonds
• 3 tablespoonfuls cornstarch
• 2 cupfuls milk
• Y% teaspoonful salt
• Croutons

Method

1. 1

   Boil eggs till hard, peel and place in cold water until required.

2. 2

   Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk.

3. 3

   Simmer fifteen minutes.

4. 4

   Stir from time to time.

5. 5

   If too thick add a little white stock or water.

6. 6

   Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through.

7. 7

   Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 76. The excerpt below is the record exactly as published.

Curried Eggs 2 tablespoonfuls Crisco 6 hard-cooked eggs 1 small chopped onion 1 chopped sour apple 2 teaspoonfuls curry powder 1 lemon 4 chopped butternuts, or 6 chopped almonds 3 tablespoonfuls cornstarch 2 cupfuls milk Y% teaspoonful salt Croutons

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