Americanappetizer

Devilled Eggs

Name: Devilled Eggs
Cuisine: American
Ingredients: 6 eggs; 1 teaspoon butter; a pinch of salt; 1/2 teaspoon Pure Gold mustard; mixed in vinegar

From Blue Ribbon and Pure Gold cook book, 1905

These are nice for a picnic lunch.

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

432Calories

38 gProtein

2 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories432 kcal

Protein38 g

Carbohydrates2.3 g

Fiber0.1 g

Sugars1.2 g

Total Fat32 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1126 mg

Sodium456 mg

Potassium419 mg

Calcium171 mg

Iron5.3 mg

Magnesium37 mg

Phosphorus598 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)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 28. The excerpt below is the record exactly as published.

Devilled Eggs—Simmer 6 eggs 30 minutes, take from water and remove shells, cutting the eggs in halves lengthwise, remove yolks while eggs are hot, and add 1 teaspoon butter, a pinch of salt, + teaspoon Pure Gold mustard mixed in vinegar

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