India Curried Eggs

Name: India Curried Eggs
Ingredients: Cut hard-boiled ^gs in halves; then fry I small chopped onion; and i chopped apple; add ^ cup of pounded almonds; and 1 pint of milk; mixed with ^ tablespoon ful of cornstarch; Season with salt; and a dessertspoonful of ctirry-powder

From 365 foreign dishes, 1908

Presented as published in 1908. 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

890Calories

38 gProtein

75 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories890 kcal

Protein38 g

Carbohydrates75 g

Fiber13 g

Sugars49 g

Total Fat53 g

Saturated Fat13 g

Monounsaturated Fat26 g

Polyunsaturated Fat9.2 g

Omega-30.1 g

Cholesterol245 mg

Sodium253 mg

Potassium1594 mg

Calcium839 mg

Iron3.7 mg

Magnesium258 mg

Phosphorus942 mg

Zinc4.9 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D5.8 mcg

Vitamin C15 mg

Vitamin A234 mcg

Vitamin E18 mg

Vitamin K3.6 mcg

Vitamin B60.6 mg

Vitamin B123.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.2 mg

Folate70 mcg

Choline281 mg

Caffeine0 mg

Water715 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

India Curried Eggs. Cut hard-boiled ^gs in halves ; then fry I small chopped onion and i chopped apple in hot butter; add ^ cup of pounded almonds and 1 pint of milk, mixed with ^ tablespoon ful of cornstarch. Season with salt and a dessertspoonful of ctirry-powder

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