Curried Eggs
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 teaspoonful of curry powder
- 1 dessertspoonful of Allinson fine wheatmeal
- 1 oz. of butter
- 1/2 pint of water
- 6 hard-boiled eggs
- 1 medium-sized English onion
- 1 cooking apple
Method
- 6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1 teaspoonful of curry powder, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz.
- of butter, and salt to taste.
- Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown.
- Add 1/2 pint of water and a little salt.
- Smooth the curry and wheatmeal with a little cold water, and thicken the sauce with it.
- Let it simmer for 10 minutes, then rub through a sieve.
- Return the sauce to the stewpan, shell the eggs, and heat them up in the sauce;
- serve very hot on a flat dish.