Americanappetizer

Devilled Eggs

Name: Devilled Eggs
Cuisine: American
Ingredients: 6 hard boiled eggs; 1 teaspoon prepared mustard; 1/2 teaspoon salt; 1/2 teaspoon sugar; fried hominy or hot buttered toast

From The galley guide, 1923

Refer to Recipe No. 902 for fried hominy and Recipe No. 1103 for Cream Sauce.

Presented as published in 1923. 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

476Calories

38 gProtein

6 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein38 g

Carbohydrates5.7 g

Fiber0.2 g

Sugars5.5 g

Total Fat32 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1119 mg

Sodium1598 mg

Potassium386 mg

Calcium154 mg

Iron3.7 mg

Magnesium33 mg

Phosphorus522 mg

Zinc3.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K1 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate132 mcg

Choline882 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 12. The excerpt below is the record exactly as published.

Devilled Eggs. Remove shells from 6 hard boiled eggs and cut in halves. Remove yolks and mash them in a mixing bowl, adding 1 teaspoon prepared mustard, y2 tea¬ spoon salt and y2 teaspoon sugar.

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