Americanappetizer

Devilled Eggs

Name: Devilled Eggs
Cuisine: American
Ingredients: eggs; a dash of prepared mustard; a teaspoonful of vinegar; a half teaspoonful of soft butter; salt; pepper

From Cookery for little girls, 1910

Presented as published in 1910. 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

4Calories

0 gProtein

0 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories4.2 kcal

Protein0.2 g

Carbohydrates0.3 g

Fiber0.2 g

Sugars0.1 g

Total Fat2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol5.2 mg

Sodium60 mg

Potassium8.7 mg

Calcium4 mg

Iron0.1 mg

Magnesium2.7 mg

Phosphorus6.5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0 mg

Caffeine0 mg

Water9.6 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 3. The excerpt below is the record exactly as published.

DEVILLED EGGS Put on in hot water, simmer for half an hour, then place in cold water to loosen shells. When cold, cut in half, remove yolks, mash, and season with salt, pepper, a dash of prepared mustard, and a teaspoonful of vinegar, with a half tea- spoonful of soft butt

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