Americanappetizer

Deviled Eggs

Name: Deviled Eggs
Cuisine: American
Ingredients: eggs until hard boiled; one fourth teaspoon of mustard; one fourth teaspoon of salt; one eighth teaspoon of pepper; two teaspoons of melted butter

From Principles of cooking, 1914

Serve chilled.

Presented as published in 1914. 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

376Calories

25 gProtein

3 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories376 kcal

Protein25 g

Carbohydrates2.5 g

Fiber0.1 g

Sugars2.3 g

Total Fat29 g

Saturated Fat11 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol765 mg

Sodium847 mg

Potassium260 mg

Calcium105 mg

Iron2.4 mg

Magnesium21 mg

Phosphorus348 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A359 mcg

Vitamin E2.3 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.1 mg

Folate88 mcg

Choline590 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 56. The excerpt below is the record exactly as published.

Deviled Eggs. — Cook eggs until hard boiled. Pour cold water over to cool rapidly and prevent discoloring. Remove the shells and cut in halves crosswise. Remove the yolks and mash them with a fork. For four eggs mix one fourth teaspoon of mustard, one fourth teaspoon of salt, one eighth teaspoon of pepper, with two teaspoons of melted butter

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