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DEVILED EGGS— No. 2
From The national course in home economics, 1917
Serves 1
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
911Calories
82 gProtein
5 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories911 kcal
Protein82 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars2.3 g
Total Fat60 g
Saturated Fat22 g
Monounsaturated Fat33 g
Polyunsaturated Fat13 g
Omega-30.3 g
Cholesterol2249 mg
Sodium1168 mg
Potassium946 mg
Calcium340 mg
Iron11 mg
Magnesium80 mg
Phosphorus1269 mg
Zinc8.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.4 mg
Vitamin K1.8 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
Water479 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 136. The excerpt below is the record exactly as published.
DEVILED EGGS— No. a. One dozen eggs, one-half teaspoonful of French mustard, two heap- ing tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt and cayenne to taste
Cook this with the app: pantry check, scaling, and the assistant.