Devilled Egg

Name: Devilled Egg
Ingredients: 1 hard cooked egg; + tsp. lemon juice; 1 tsp. olive oil or butter; Cayenne.; 1 tbsp. chopped ham or tongue; 4 tsp. mustard

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

90Calories

3 gProtein

3 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories90 kcal

Protein3.3 g

Carbohydrates2.5 g

Fiber1.2 g

Sugars0.5 g

Total Fat7.8 g

Saturated Fat3.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol24 mg

Sodium249 mg

Potassium105 mg

Calcium17 mg

Iron0.9 mg

Magnesium15 mg

Phosphorus47 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.4 mg

Vitamin A63 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate4.3 mcg

Choline1.7 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 58. The excerpt below is the record exactly as published.

DEVILLED EGG. > 1 hard cooked egg. + tsp. lemon juice. Salt. 1 tsp. olive oil or butter. Cayenne. 1 tbsp. chopped ham or tongue. 4 tsp. mustard

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