Curried Eggs – The Boston Cooking-School Cook Book (1896)
This is a recipe I found on vintagerecipes.net. And it intrigued me as when I first became vegetarian it was hard eating out. But it seems, from this recipe, that vegetarianism isn’t as new as I thought…
Plus, it was such a simple recipe I had to try it just to taste it.
The sauce, I discovered, is a very mild, creamy curry sauce. I would have preferred it to have some tomato in it, but it was really fun to make a recipe from 1896.
I served it with Naan bread. https://happydomesticity.wordpress.com/2011/04/19/naan-bread/
- 3 hard boiled eggs
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/8 teaspoon pepper
- 1 cup hot milk
Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and re-heat in sauce.
Source – The Boston Cooking-School Cook Book (1896)