vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Curry
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
494Calories
37 gProtein
22 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein37 g
Carbohydrates22 g
Fiber3.1 g
Sugars13 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol976 mg
Sodium1576 mg
Potassium761 mg
Calcium332 mg
Iron4.9 mg
Magnesium62 mg
Phosphorus668 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6.2 mcg
Vitamin C11 mg
Vitamin A439 mcg
Vitamin E3 mg
Vitamin K2.3 mcg
Vitamin B60.7 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate147 mcg
Choline766 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 145. The excerpt below is the record exactly as published.
EGGS WITH CURRY (Both). Five eggs. One gill of milk. One tablespoonful of butter. One-half teaspoonful curry powder. One-half teaspoonful of salt. One-half an onion
Cook this with the app: pantry check, scaling, and the assistant.