Curried Eggs with Rice

Name: Curried Eggs with Rice
Ingredients: Cut in two, lengthwise, ten hard-boiled eggs; half a pint of very hot Allemande sauce; a teaspoonful of curry paste

From French dishes for American tables, 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

Nutrition per serving

840Calories

66 gProtein

20 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein66 g

Carbohydrates20 g

Fiber4.7 g

Sugars14 g

Total Fat54 g

Saturated Fat16 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol1865 mg

Sodium648 mg

Potassium1381 mg

Calcium295 mg

Iron8.7 mg

Magnesium92 mg

Phosphorus933 mg

Zinc5.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D11 mcg

Vitamin C17 mg

Vitamin A799 mcg

Vitamin E9.2 mg

Vitamin K10 mcg

Vitamin B60.8 mg

Vitamin B125.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)2.8 mg

Folate243 mcg

Choline1496 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 73. The excerpt below is the record exactly as published.

Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce (Art. 81), to which add a teaspoonful of curry paste

Cook this with the app: pantry check, scaling, and the assistant.