Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Deviled Eggs
From The century cook book, 1894
Serves 2
For picnics, tie with colored ribbon. For hot serving, dip in beaten egg, roll in cracker dust, and fry in hot lard.
Presented as published in 1894. 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
579Calories
38 gProtein
3 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein38 g
Carbohydrates2.6 g
Fiber0.3 g
Sugars1.2 g
Total Fat45 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.4 g
Omega-30.2 g
Cholesterol1159 mg
Sodium518 mg
Potassium431 mg
Calcium178 mg
Iron5.4 mg
Magnesium40 mg
Phosphorus608 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A618 mcg
Vitamin E3.6 mg
Vitamin K2.4 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
Choline886 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.
Deviled Eggs. Boil a dozen eggs for twenty minutes; put in cold water and take off the shell. With a sharp knife cut in halves lengthwise, take out the yolks carefully, put in 86 Fried Eggs. Eggs 87 a bowl and rub fine; season with pepper, salt, a little cayenne, a tablespoonful of prepared mustard, and three tablespoonsful of melted butter, mix all thoroughly together and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks; this is for ordinary use. For picnics, or cold spreads, a pleasing effect is produced by tying them with narrow colored ribbon, or gilt cord. If it is desirable to serve them hot, prepare as above, dip in beaten egg, roll in cracker dust, and fry in hot lard. Eggs on a Plate. Put a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt
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