Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Deviled Eggs
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
540Calories
42 gProtein
3 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein42 g
Carbohydrates2.9 g
Fiber0.4 g
Sugars1.4 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat10 g
Omega-30.6 g
Cholesterol1244 mg
Sodium618 mg
Potassium474 mg
Calcium193 mg
Iron6 mg
Magnesium44 mg
Phosphorus671 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A535 mcg
Vitamin E3.8 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.3 mg
Folate158 mcg
Choline983 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 161. The excerpt below is the record exactly as published.
Deviled Eggs. Veal Loaf. Plain Butter Sandwiches. Potato Salad. Cheese Straws. Pickes. Angel Food. Cream Puffs. Tea or Coffee. HAM AND PICKLE SANDWICHES. Chop cold, boiled ham quite fine, mix with a little melted butter and made mustard, add some finely-chopped cucumber pickles and spread between thin slices of bread and butter. DEVILED EGGS. Boil eggs 20 minutes, then plunge them into cold water. Remove the shell and cut into halves. Take out the 3"olks without breaking the whites, and put them in a bowl. Rub to a smooth paste, and season with salt, pepper and a little melted butter and a bit of mustard, stirred up with vinegar, or a small, quantity of mayonnais
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