vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Pickle
From Consult me, 1902
Serves 3
Forms a pretty garnish and piquant relish with cold meat.
Presented as published in 1902. 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
577Calories
51 gProtein
4 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein51 g
Carbohydrates3.8 g
Fiber0.1 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium568 mg
Potassium552 mg
Calcium224 mg
Iron7 mg
Magnesium48 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0.3 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 207. The excerpt below is the record exactly as published.
EGG PICKLE. — Boil from two to three dozen fresh eggs quite hard ; then set a sufficient quantity of good vinegar over the fire, ginger, white pepper, mustard seed, and a clove or two of garlic
Cook this with the app: pantry check, scaling, and the assistant.