vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Curried Eggs
From Kentucky receipt book, 1903
Serves 1
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
549Calories
17 gProtein
31 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein17 g
Carbohydrates31 g
Fiber1.8 g
Sugars11 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol202 mg
Sodium996 mg
Potassium459 mg
Calcium313 mg
Iron2.2 mg
Magnesium45 mg
Phosphorus333 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.1 mcg
Vitamin C1.8 mg
Vitamin A400 mcg
Vitamin E2 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate51 mcg
Choline184 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.
Curried Eggs. Boil eggs until hard, cut in half, then remove white end suffi- ciently to stand upright. Pour white sauce around, to which 1 tea- spoon of curry powder
Cook this with the app: pantry check, scaling, and the assistant.