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Breakfast
Curried Eggs II
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
- 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
Make it happen
Directions
- 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.