vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Curried Eggs
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
38Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein0.6 g
Carbohydrates9.5 g
Fiber1.5 g
Sugars6.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium101 mg
Calcium14 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A0.9 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.4 mcg
Choline4.1 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 90. The excerpt below is the record exactly as published.
Bod as many eggs as required, very hard. Cut them in half, or quarters, and lay on flat dish. Slice an apple and small onion, and fry together in butter. Stir in a dessertspoonful of cm-ry powder and 1 gill of stock
Cook this with the app: pantry check, scaling, and the assistant.