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Cold Eggs for a Picnic
From Original White House Cookbook, 1887
Serves 2
Serve cold.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
852Calories
59 gProtein
33 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein59 g
Carbohydrates33 g
Fiber1.4 g
Sugars4.1 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.5 g
Omega-30.2 g
Cholesterol699 mg
Sodium938 mg
Potassium544 mg
Calcium600 mg
Iron5.9 mg
Magnesium73 mg
Phosphorus782 mg
Zinc6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C1.9 mg
Vitamin A454 mcg
Vitamin E2.3 mg
Vitamin K3.5 mcg
Vitamin B60.8 mg
Vitamin B122.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate89 mcg
Choline512 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 145. The excerpt below is the record exactly as published.
COLD EGGS FOR A PICNIC. This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them flne with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil
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