Americanvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
469Calories
19 gProtein
83 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein19 g
Carbohydrates83 g
Fiber10 g
Sugars5.6 g
Total Fat7.6 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium135 mg
Potassium2071 mg
Calcium105 mg
Iron5 mg
Magnesium116 mg
Phosphorus416 mg
Zinc2.4 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C91 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K9.4 mcg
Vitamin B61.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate110 mcg
Choline277 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 52. The excerpt below is the record exactly as published.
EGG SALAD 6 Eggs 1 Doz. Potatoes Onion Cooked Salad Dressing
Cook this with the app: pantry check, scaling, and the assistant.