Curried Eggs (Anchovy Variation)

Name: Curried Eggs (Anchovy Variation)
Ingredients: 4oz. of anchovies; a little curry powder or paste; a little mustard; a few diups of vinegar or lemon juice; enough butter to bring it all to a smooth paste; as many squares of buttered toast as you want eggs

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Adjust curry to taste.

Presented as published in 1904. 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

524Calories

58 gProtein

1 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories524 kcal

Protein58 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat30 g

Saturated Fat8.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol840 mg

Sodium4446 mg

Potassium893 mg

Calcium375 mg

Iron8.8 mg

Magnesium102 mg

Phosphorus682 mg

Zinc5.3 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D5.9 mcg

Vitamin C0 mg

Vitamin A334 mcg

Vitamin E5.9 mg

Vitamin K14 mcg

Vitamin B60.6 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)23 mg

Folate109 mcg

Choline684 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

4oz. of anchovies, with a little curry powder or paste (the quantity of this is necessarily a matter of taste and experience), a little mustard, and a few diups of vinegar or lemon juice, and enough butter to bring it all to a smooth paste. Spread as many squares of buttered toast as you want eggs

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