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Deviled Eggs

Name: Deviled Eggs
Yield: 1 servings
Cuisine: American
Ingredients: 1 doz. eggs; 2 teaspoons of mustard; a small teaspoon of butter; 1 of sugar; a little salt; a few drops of vinegar

From The household cook book, 1902

Serves 1

Other stuffings can be devised and filled into the whites in the same way.

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

885Calories

76 gProtein

9 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories885 kcal

Protein76 g

Carbohydrates9.1 g

Fiber0.5 g

Sugars6.6 g

Total Fat61 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2242 mg

Sodium972 mg

Potassium846 mg

Calcium345 mg

Iron11 mg

Magnesium78 mg

Phosphorus1202 mg

Zinc7.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K2 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate283 mcg

Choline1764 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.

DEVILED EGGS. — Boil 1 doz. eggs hard; cut in two, length.- wisGj take out the yolks, and mash them. Prepare 2 teapoons of mustard by pouring a very little boiling water on, and mix smooth; add a small teaspoon of butter, 1 of sugar, a little salt, and a few drops of vinegar

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