Eggs, Curried
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.
Eggs, Curried. — Cut 1 apple and 1 onion in thin rings, and fry till brown in boiling butter (about 1 ounce to 1J ounces). Mix on a plate 1 dessertspoonful curry-powder with 1 of flour, and sift into the frying-pan with the onion, etc. Shake about gently, and pour in a cupful of water. Have ready prepared 4 eggs, hard-boiled and shelled
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