Devilled Eggs
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can substitute sausage for ham.
Presented as published in 1904. 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
184Calories
12 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein12 g
Carbohydrates15 g
Fiber1.2 g
Sugars8.7 g
Total Fat8.3 g
Saturated Fat3.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol195 mg
Sodium595 mg
Potassium436 mg
Calcium226 mg
Iron2.4 mg
Magnesium29 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C2.1 mg
Vitamin A190 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline119 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 12. The excerpt below is the record exactly as published.
Devilled Eggs. — Put a round of fried ham dusted with cayenne pepper into as many little china EGGS. 25 cocottes or cases (or paper cases previously brushed over inside with oil and allowed to dry) as you intend serving eggs, place a poached egg (or one of the egg balls) on the toj3, and fill up the case with devil sauce, made thus : Fry a small onion or two or three sliced shalots in oil or fat till delicately browned, then add a pinch of cayenne pepper and a teaspoonful of curry powder, fry this all together for a few minutes, lastly moistening it all with about a gill of bechamel or any nice white sauce, and a spoonful of Lea and Perrin’s Woi’cester sauce, o
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