Devilled Eggs
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For decoration, use chopped egg tips mixed with cochineal to create a pink color.
Presented as published in 1880. 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
431Calories
38 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein38 g
Carbohydrates2.4 g
Fiber0 g
Sugars1.3 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium938 mg
Potassium435 mg
Calcium173 mg
Iron5.3 mg
Magnesium48 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate144 mcg
Choline883 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 17. The excerpt below is the record exactly as published.
devilled eggs. Take half a dozen eggs, boil them hard, remove the outer shells, and cut them in half. Squeeze out the yolk from each white cup, and cut off the tip of the cup so that it will stand upright. Now put all the yolks into a basin and mix enough butter to it so that it makes a thick paste that can be shaped. Now add a brimming teaspoonful of anchovy sauce, and a good saltspoonful of cay- enne peppe
Cook this with the app: pantry check, scaling, and the assistant.