Cut hard-boiled EGGS in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the EGGS. Let all get very hot. Serve with croutons; garnish with fried parsley.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)