Breakfast
Curried Eggs II
A historical breakfast preparation centered on “hard-boiled” eggs, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 “hard-boiled” eggs
- 2 tablespoons butter
- ½ tablespoon finely chopped onion
- 2 tablespoons flour
- 1 teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon paprika
- 1⅓ cups scalded milk
- ½ cup cooked rice
Historical transcription
Source method
- 1
Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.