Devilled or Stuffed Eggs

Name: Devilled or Stuffed Eggs
Ingredients: five eggs; one tablespoonful olive oil; salt, to taste; a little vinegar

From Physical culture cook book, 1901

Finely chopped ham or tongue may be added if desired.

Presented as published in 1901. 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

358Calories

32 gProtein

2 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein32 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.9 g

Total Fat24 g

Saturated Fat9.9 g

Monounsaturated Fat19 g

Polyunsaturated Fat6 g

Omega-30.2 g

Cholesterol930 mg

Sodium355 mg

Potassium345 mg

Calcium140 mg

Iron4.4 mg

Magnesium30 mg

Phosphorus495 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 37. The excerpt below is the record exactly as published.

Devilled or Stuffed Eggs. — Boil five eggs hard and put in cold water a moment to coul ; cut in halves and remove the yolks; mix the yolks with one tablespoonful olive oil ; salt, to taste, and a little vinegar

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