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Indian Eggs
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 90. The excerpt below is the record exactly as published.
Indian Eg^g;^s. Cut a small slice from each end of some hard-boiled eggs, and cut them into halves, the round way. Take out the yolks and pound them, and mix them well with a mixture made as follavs : — A heaped teaspoonful curry iDowder, 2 oz. butter, and a dessertspoonful essence of anchovy
Cook this with the app: pantry check, scaling, and the assistant.