Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Deviled Eggs

Name: Deviled Eggs
Yield: 1 servings
Cuisine: American
Ingredients: five hard-boiled eggs; two tablespoonfuls of grated cheese; salt to taste; cayenne or mixed pepper to taste; half a cup of White Sauce No. 4

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

654Calories

41 gProtein

18 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories654 kcal

Protein41 g

Carbohydrates18 g

Fiber0.4 g

Sugars5.9 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat9.8 g

Omega-30.1 g

Cholesterol951 mg

Sodium1087 mg

Potassium559 mg

Calcium413 mg

Iron5.1 mg

Magnesium53 mg

Phosphorus711 mg

Zinc4.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.5 mcg

Vitamin C0.9 mg

Vitamin A597 mcg

Vitamin E3.2 mg

Vitamin K2.5 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.9 mg

Folate132 mcg

Choline755 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 132. The excerpt below is the record exactly as published.

Deviled Eggs. — To five hard-boiled eggs, minced fine, add two tablespoonfiils of grated cheese, salt, and cayenne or mixed pepper to taste, and half a cup of White Sauce No. 4

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