Curried Eggs
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
597Calories
47 gProtein
19 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein47 g
Carbohydrates19 g
Fiber1.8 g
Sugars3.4 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol1126 mg
Sodium416 mg
Potassium593 mg
Calcium175 mg
Iron5.6 mg
Magnesium40 mg
Phosphorus594 mg
Zinc5.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.7 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.8 mg
Folate192 mcg
Choline898 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.
Curried Eggs. Rice Muffins. Strawberries and Cream. Tea. Cocoa. Curried Eggs. — One cup good gravy, six hard-boiled eggs, one teaspoonf ul curty-pow- d
Cook this with the app: pantry check, scaling, and the assistant.