Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cupful stock
- 3 tablespoon fuls butter
- 1 teaspoonful no the universal cook-book
- six hard boiled eggs
- 1 table
- 1 teaspoouful curry powder
- one desires
- two eggs
- 6 eggs hard
- 5 well beaten eggs
- cinnamon
- allspice
- mace
Directions
Kennebec Ice,
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THE UNIVERSAL COOK-BOOK. 109
Curried Eggs.
(Miss Parloa.)
Six hard boiled eggs ; 1 cupful stock ; y2 cupful cream or milk; : teaspoouful chopped oniou ; 3 tablespoon fuls butter; 1 table- ;poonful flour ; 1 teaspoouful curry powder ; salt and pepper to aste.
After cooking the onion and butter in a small frying pan for ;hree minutes put in the flour and curry powder ; stir the liquid intil it becomes smooth ; then add the stock and milk and some seasoning, and cook for ten minutes. Quarter the eggs and place them in a deep saucepan ; strain the sauce over them, and after simmering for three minutes, serve ver}r hot, with toast.
The teaspoonful of curry powder gives a delicate flavor. More may be used if one desires.
Shirred or Baked Eggs.
(Miss Wister.)
Break each egg into a cup first, so that the yolk is not brok- en, put all into a buttered dish or saucepan in which they may be served ; put a little salt on each egg and bake in the oven until the whites are firm. Add a little butter and serve at once. Nice little egg shirrers, holding one or two eggs, are made for this purpose. The eggs are also very nice baked on slices of toast, or in any gravy you may have left from poultry.
Fricasseed Eggs.
(Miss Curry.)
I Boil 6 eggs hard. When cold cut in slices about yi inch thick and dip in beaten egg and then in cracker or bread crumbs. Fry in very hot oil or lard.
Pickled Eggs.
(Mrs. Owens.) Boil eggs very hard and remove the shell. Take 1 teaspoonful
no THE UNIVERSAL COOK-BOOK.
each of cinnamon, allspice and mace ; put in a little muslin baj in cold water ; boil well, and if it boils away add enough to make: yi pint when the spices are taken out ; add i pint of strong vine* gar ; pour over the eggs. If you want them colored put in somt beet juice.
Eggs upon Toast.
(Mrs. Chas. Merrill.)
Put a good lump of butter into the frying pan. When it is hot, stir in 4 or 5 well beaten eggs, with pepper, salt and a little pars ; ley. Stir and toss for three minutes. Have ready to your hanc some slices of buttered toast (cut round with a tin cake-cuttei: before they are toasted) ; spread thickly with ground or minced' tongue, chicken or ham. Heap the stirred egg upon these in, mounds, and set in a hot dish garnished with parsley and pick- led beets.
Birds' Nest.
(Practical Housekeeping.)
Boil the eggs hard, remove shells, surround with forcemeat : fry or bake them till nicely browned, cut in halves and place' in a dish with grayy.
THE UNIVERSAL COOK-BOOK. in
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