{"id":7345,"slug":"curried-eggs","title":"CURRIED EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four tablespoons of butter","one onion","one tablespoon of curry powder","one-fourth of a cup of water","two tablespoons of flour","one tablespoon of lemon juice","one-half teaspoon of salt","six hard-boiled eggs","a border of rice"],"ingredients_norm":["butter","onion","curry powder","fourth of cup of water","flour","lemon juice","salt","hard boiled egg","border of rice"],"steps":["Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored.","Then add one tablespoon of curry powder.","Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemon juice and one-half teaspoon of salt.","Add to the first mixture; boil five minutes.","Arrange six hard-boiled eggs in a border of rice and pour the dressing over all."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w57:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0cabdd9cd41eeab57399cdffecee8986eeae88d973c04208d972376022bbf2f","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-eggs"}