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Curried Eggs
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
514Calories
20 gProtein
20 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein20 g
Carbohydrates20 g
Fiber2.8 g
Sugars7.2 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol457 mg
Sodium389 mg
Potassium549 mg
Calcium142 mg
Iron2.7 mg
Magnesium38 mg
Phosphorus321 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C7.7 mg
Vitamin A162 mcg
Vitamin E1.6 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline316 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 38. The excerpt below is the record exactly as published.
urried Egg's — 6 eggs, 2 onions, butter, a tablespoonful of curry powder, 1 pint of broth, a cup of cream, arrowroot
Cook this with the app: pantry check, scaling, and the assistant.