Curried Eggs
From Savouries and sweets suitable for luncheons and dinners, 1886
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 Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 11. The excerpt below is the record exactly as published.
Curried Eggs. 1 For Four Persons. — 1 oz. butter ; 3 eggs ; 1 tablespoonful cream ; 1 dessertspoonful of curry powder or paste ; salt taste. Take one ounce of butter, three eggs, one table- jpoonful of cream, one dessertspoonful of curry paste [ir powder. Put the butter into a pan to melt, add Jiae eggs, cream, and curry paste ; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.