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Deviled Eggs

Name: Deviled Eggs
Yield: 1 servings
Cuisine: American
Ingredients: twelve eggs; one teaspoonful of French mustard; two tablespoonfuls of cold tongue chopped fine; one tablespoonful of olive oil; one-half teaspoonful of onion juice; and salt; and red pepper to taste

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

929Calories

80 gProtein

6 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories929 kcal

Protein80 g

Carbohydrates5.9 g

Fiber0.3 g

Sugars2.4 g

Total Fat62 g

Saturated Fat23 g

Monounsaturated Fat34 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol2258 mg

Sodium932 mg

Potassium933 mg

Calcium342 mg

Iron11 mg

Magnesium80 mg

Phosphorus1234 mg

Zinc8.6 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C1.1 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.9 mcg

Vitamin B61.1 mg

Vitamin B126.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)1.7 mg

Folate285 mcg

Choline1764 mg

Caffeine0 mg

Water483 g

As published

This recipe was extracted from Kirmess cook book (1907), page 139. The excerpt below is the record exactly as published.

DEVILED EOGS. Mrs, Seely's Cook Book. Take twelve eggs, one teaspoonful of French mus- tard, two tablespoon! uls of cold tongue chopped fine, one tablespoonful of olive oil, one-half teaspoonful of onion juice, and salt and red pepper to taste

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