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Deviled Eggs

Name: Deviled Eggs
Yield: 1 servings
Cuisine: American
Ingredients: Twelve eggs; Two heaping table-spoonfuls of cold boiled ham; One table-spoonful of olive oil; One tea-spoonful of mustard; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 1

Serve on a bed of watercress or salad.

Presented as published in 1890. 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

912Calories

82 gProtein

5 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories912 kcal

Protein82 g

Carbohydrates4.7 g

Fiber0.2 g

Sugars2.3 g

Total Fat60 g

Saturated Fat22 g

Monounsaturated Fat33 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol2249 mg

Sodium1198 mg

Potassium950 mg

Calcium342 mg

Iron11 mg

Magnesium81 mg

Phosphorus1272 mg

Zinc8.5 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.4 mg

Vitamin K1.9 mcg

Vitamin B61.1 mg

Vitamin B125.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.8 mg

Niacin (B3)2.2 mg

Folate283 mcg

Choline1790 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 140. The excerpt below is the record exactly as published.

DEVILED EGGS. Twelve eggs. Two heaping table-spoonfuls of cold boiled ham. One table-spoonful of olive oil. One tea-spoonful of mustard. Salt and pepper to taste

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