vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Curried Eggs (Alternate Method)
From The Landmarks club cook book, 1903
Serves 1
A creamy and aromatic variation.
Presented as published in 1903. 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
466Calories
29 gProtein
32 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein29 g
Carbohydrates32 g
Fiber5.1 g
Sugars13 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol759 mg
Sodium299 mg
Potassium732 mg
Calcium190 mg
Iron4.3 mg
Magnesium56 mg
Phosphorus494 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C22 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K2.2 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate155 mcg
Choline606 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
two onions and fry in fat till lightly browned; add one dessertspoonful of flour, a little salt and one table- spoonful of curry powder, then gradually about a half pint of good stock. Stir till it boils, and put two or three tablespoon- fuls of cream with it. Poach four eggs
Cook this with the app: pantry check, scaling, and the assistant.