gluten-freenut-freesoy-freefish-freeshellfish-free
Curried Eggs
From Buckeye cookery, 1892
Serves 3
Recipe by Mrs. E. L. Fay, Washington Heights.
Presented as published in 1892. 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
546Calories
23 gProtein
17 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein23 g
Carbohydrates17 g
Fiber2.8 g
Sugars6 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol578 mg
Sodium234 mg
Potassium549 mg
Calcium154 mg
Iron2.5 mg
Magnesium35 mg
Phosphorus357 mg
Zinc2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C7.4 mg
Vitamin A199 mcg
Vitamin E1.9 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.5 mg
Folate79 mcg
Choline404 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 81. The excerpt below is the record exactly as published.
two onions and fry in butter, add a table-spoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs
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