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Deviled Eggs
From The national course in home economics, 1917
Serves 2
Excellent dish for picnics.
Presented as published in 1917. 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
702Calories
54 gProtein
4 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein54 g
Carbohydrates3.8 g
Fiber0.3 g
Sugars3.5 g
Total Fat50 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol1197 mg
Sodium518 mg
Potassium552 mg
Calcium166 mg
Iron4.5 mg
Magnesium51 mg
Phosphorus651 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C1.4 mg
Vitamin A528 mcg
Vitamin E3.5 mg
Vitamin K2.8 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)6 mg
Folate138 mcg
Choline934 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 130. The excerpt below is the record exactly as published.
DEVILED EGGS. Cut in two, crosswise, one dozen hard-boiled eggs. Remove the yolks carefully, mash them very fine and season sparely with mustard, vinegar, salt, pepper and a tablespoonful of melted butter. Chicken minced very fine may be added if desired.
Cook this with the app: pantry check, scaling, and the assistant.