Egg Salad
From The Pennsylvania German cook book, 1902
Aunty.
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
1124Calories
80 gProtein
53 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1124 kcal
Protein80 g
Carbohydrates53 g
Fiber2.8 g
Sugars6.8 g
Total Fat69 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol2263 mg
Sodium1455 mg
Potassium918 mg
Calcium509 mg
Iron27 mg
Magnesium93 mg
Phosphorus1248 mg
Zinc8.1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.9 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.1 mg
Niacin (B3)5 mg
Folate359 mcg
Choline1770 mg
Caffeine0 mg
Water883 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.
EGG SALAD. Boil one dozen eggs, shell and halve them. Make a dressing of one tablespoon of butter, one lieaping tablespoon of dour, rub together, add one cnp of boiling water, care being taken not to have it lumpy. To this add one teaspoon each sugar and mustard, and one egg slightly beaten then one cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.