Americanappetizervegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Deviled Eggs
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
466Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol1119 mg
Sodium372 mg
Potassium378 mg
Calcium150 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus516 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
Water229 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 166. The excerpt below is the record exactly as published.
deviled eggs, potato chips, 1 loaf Vienna bread, home-made butter, fruit — ap- ples, bananas, etc. MARY E. PALMER. No. 330 South State Street. NO. 8— A PICNIC LUNCHEON. DEVILED EGGS. Boil 6 eggs hard, drop them into cold water for a minute, and then carefully remove the shells; cut them in half with a sharp knife, and gently remove the yolks; mash and mix them with a dash of pepper salt, a tablespoonful of olive oil, a teaspoonful of vinegar and a little chopped pickle or parsley
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