Curried Eggs No. 2
From Meat substitutes, 1907
Presented as published in 1907. 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
78Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein6.3 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium62 mg
Potassium63 mg
Calcium25 mg
Iron0.6 mg
Magnesium5 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 6. The excerpt below is the record exactly as published.
Curried Eggs No. 2 Place an entire hard boiled egg
Cook this with the app: pantry check, scaling, and the assistant.