Eggs Hindu
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
479Calories
32 gProtein
3 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein32 g
Carbohydrates3.5 g
Fiber1.1 g
Sugars1 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol964 mg
Sodium360 mg
Potassium385 mg
Calcium162 mg
Iron4.8 mg
Magnesium36 mg
Phosphorus513 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A461 mcg
Vitamin E3.3 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate119 mcg
Choline738 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.
EGGS HINDU Boil five eggs for twenty minutes ; remove from shell and slice ; spread in a buttered pudding dish and season with salt, pepper, cayenne and a rounded teaspoon of curry powder. Beat two eggs until creamy; add salt, pepper, a teaspoon of flour (dissolved in a tablespoon of cream), and two teaspoons of melted butter
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