India Curried Eggs

Name: India Curried Eggs
Ingredients: Cut hard-boiled eggs in halves; fry 1 small chopped onion; and 1 chopped apple; add 0.5 cup of pounded almonds; 1 pint of milk; mixed with 0.5 tablespoonful of cornstarch; Season with salt; a dessertspoonful of curry-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

862Calories

32 gProtein

78 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories862 kcal

Protein32 g

Carbohydrates78 g

Fiber13 g

Sugars48 g

Total Fat49 g

Saturated Fat12 g

Monounsaturated Fat24 g

Polyunsaturated Fat7.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium193 mg

Potassium1604 mg

Calcium816 mg

Iron3.2 mg

Magnesium250 mg

Phosphorus885 mg

Zinc4.3 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D4.7 mcg

Vitamin C18 mg

Vitamin A160 mcg

Vitamin E0.9 mg

Vitamin K3.7 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.3 mg

Folate30 mcg

Choline103 mg

Caffeine0 mg

Water722 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.