vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Curried Eggs
From Handbook of practical cookery, 1886
Serves 2
Serve with boiled rice.
Presented as published in 1886. 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
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 151. The excerpt below is the record exactly as published.
Curried Eggs. — Eight eggs, three ounces of butter, one and one-half ounce of flour, three gills of white stock, one table-spoonful of curry-powder, one half tea-spoonful of salt, one half tea-spoonful of sugar, one tea-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.