Dinner
A curry of eggs
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Put into a saucepan one tablespoonful of butter, and when this has melted, stir into it a tablespoonful of flour mixed with a teaspoonful of curry powder.
- When these are thoroughly blended with the butter pour slowly into the saucepan a cupful of veal, mutton or chicken stock, half a teaspoonful of onion juice, and season with salt.
- Stir until you have a smooth sauce, then lay in it six hard-boiled eggs cut into slices about half an inch thick.
- Cook until the eggs are thoroughly heated.
Historical transcription
Source method
- 1
Put into a saucepan one tablespoonful of butter, and when this has melted, stir into it a tablespoonful of flour mixed with a teaspoonful of curry powder. When these are thoroughly blended with the butter pour slowly into the saucepan a cupful of veal, mutton or chicken stock, half a teaspoonful of onion juice, and season with salt. Stir until you have a smooth sauce, then lay in it six hard-boiled eggs cut into slices about half an inch thick. Cook until the eggs are thoroughly heated.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.