Devilled Eggs

Name: Devilled Eggs
Ingredients: 6 hard-cooked eggs.; H T. salt.; f.g. cayenne.; % T. mustard.; 3 T. lemon juice.; 1 tb. butter or salad oil.; }/s c. minced ham or tongue.

From Canadian cook book, 1924

Presented as published in 1924. 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

280Calories

18 gProtein

8 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein18 g

Carbohydrates8 g

Fiber0.5 g

Sugars1.3 g

Total Fat19 g

Saturated Fat9.2 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.6 g

Omega-31.1 g

Cholesterol103 mg

Sodium172 mg

Potassium433 mg

Calcium15 mg

Iron3.7 mg

Magnesium26 mg

Phosphorus170 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.3 mcg

Vitamin E2.5 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate18 mcg

Choline2.4 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 99. The excerpt below is the record exactly as published.

DEVILLED EGGS well. 1 f.g- f.g. VsT. y2T. 1 T. 1 tb. 6 hard-cooked eggs. H T. salt. f.g. cayenne. % T. mustard. 3 T. lemon juice. 1 tb. butter or salad oil. }/s c. minced ham or tongue.

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