Devilled Eggs

Name: Devilled Eggs
Ingredients: 6 eggs; 2 saltspoonfuls of dry mustard; % teaspoonful of salt; 1 saltspoonful of cayenne pepper; 1 teaspoonful of olive-oil or cream; 1 large tablespoonful of chopped ham; % teaspoonful of vinegar

From A Little Cook-Book for a Little Girl, 1905

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

462Calories

40 gProtein

2 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories462 kcal

Protein40 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.9 g

Total Fat31 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1125 mg

Sodium1769 mg

Potassium461 mg

Calcium170 mg

Iron5.4 mg

Magnesium38 mg

Phosphorus617 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.1 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.8 mg

Folate141 mcg

Choline893 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 16. The excerpt below is the record exactly as published.

Devilled Eggs 6 eggs. 2 saltspoonfuls of dry mustard. % teaspoonful of salt. 1 saltspoonful of cayenne pepper. , 1 teaspoonful of olive-oil or cream. 1 large tablespoonful of chopped ham. % teaspoonful of vinegar

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