Americanappetizer

Deviled Eggs

Name: Deviled Eggs
Cuisine: American
Ingredients: Boil eggs hard, cut them in halves; a teaspoon celery seed; mustard; salt; pepper

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

442Calories

38 gProtein

4 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories442 kcal

Protein38 g

Carbohydrates3.5 g

Fiber0.5 g

Sugars1.2 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium490 mg

Potassium458 mg

Calcium217 mg

Iron6.5 mg

Magnesium50 mg

Phosphorus614 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C0.5 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate142 mcg

Choline883 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 30. The excerpt below is the record exactly as published.

DEVILED EGGS. Boil eggs hard, cut them in halves, remove yolks and mix them with vine¬ gar to moisten, add a teaspoon celery seed mustard, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.