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Breakfast
Curried Eggs I
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
BreakfastBrunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 3 “hard-boiled” eggs
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon salt
- ½ teaspoon curry powder
- ⅛ teaspoon pepper
- 1 cup hot milk
Make it happen
Directions
- 1
Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.