Curried Eggs
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 57. The excerpt below is the record exactly as published.
Curried Eggs. Slice two onions and fry in butter; add a tablespoonful of curry powder, and one pint of good broth or stock; stew till onions are quite tender; add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard boiled eggs
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