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Deviled Eggs on Toast

Name: Deviled Eggs on Toast
Yield: 1 servings
Cuisine: American
Ingredients: Five hard-boiled eggs; butter the size of a walnut; one-half pint of milk; two teaspoonfuls of flour; heaping tablespoonful of grated cheese; a dash of dry mustard; one spoonful of olive oil; salt; red and black pepper

From The national course in home economics, 1917

Serves 1

Recipe by Delia Martin.

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

585Calories

42 gProtein

19 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein42 g

Carbohydrates19 g

Fiber0 g

Sugars15 g

Total Fat47 g

Saturated Fat16 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol1000 mg

Sodium537 mg

Potassium704 mg

Calcium495 mg

Iron3.3 mg

Magnesium58 mg

Phosphorus733 mg

Zinc4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D7.8 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E2.7 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)0.8 mg

Folate119 mcg

Choline779 mg

Caffeine0 mg

Water406 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.

DEVILED EGGS ON TOAST. Five hard-boiled eggs, butter the size of a walnut, one-half pint of milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a dash of dry mustard. Take one spoonful of olive oil, salt, red and black pepper

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