vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dressing for Stuffed Eggs
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
37Calories
0 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein0.3 g
Carbohydrates2.9 g
Fiber0.3 g
Sugars2.1 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.5 mg
Sodium615 mg
Potassium19 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus8.2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 36. The excerpt below is the record exactly as published.
Dressing for Stuffed Eggs. — One teaspoon of pulverized sugar, half teaspoon of salt and pepper, one teaspoon of must- ard, two teaspoons of vinegar, yolks of two eggs; cook until stiff, and just before using add one tablespoonful of cream
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