Curried Eggs

Name: Curried Eggs
Ingredients: Slice two onions; a tablespoon curry-powder; one pint good broth or stock; add a cup of cream; thickened with arrowroot or rice flour

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

1019Calories

18 gProtein

46 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1019 kcal

Protein18 g

Carbohydrates46 g

Fiber8.3 g

Sugars14 g

Total Fat87 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol241 mg

Sodium205 mg

Potassium1142 mg

Calcium263 mg

Iron2.8 mg

Magnesium64 mg

Phosphorus384 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.1 mcg

Vitamin E1.6 mg

Vitamin K13 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.2 mg

Folate60 mcg

Choline37 mg

Caffeine0 mg

Water858 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 46. The excerpt below is the record exactly as published.

CURRIED EGGS. Slice two onions aud fry in butter, add a tablespoon curry-powder and one pint good broth or stock, stew till Mother's Cook Book. 103 onions are quite tender, add a cup of cream thickened with arrowroot or rice floor

Cook this with the app: pantry check, scaling, and the assistant.