Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Deviled Eggs
From The new Kentucky home cook book, 1884
Serves 2
Grated cheese may be added to the filling, if desired. Mrs. Robert Ficklin.
Presented as published in 1884. 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
469Calories
38 gProtein
4 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein38 g
Carbohydrates3.5 g
Fiber0.1 g
Sugars3.4 g
Total Fat43 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol1150 mg
Sodium403 mg
Potassium385 mg
Calcium154 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus522 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 94. The excerpt below is the record exactly as published.
DEVILED EGGS. Take one dozen hard-boiled eggs; when cold, remove the shell, and cut lengthwise; take out the yelks, and mash them well, with two table-spoonfuls of butter, salt and pep- per to taste, one heaping tea-spoonful of mustard, and one level tea-spoonful of celery-seed ; moisten well with vinegar
Cook this with the app: pantry check, scaling, and the assistant.