vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
465Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium378 mg
Calcium150 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus516 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.
Egg Salad. Use six hard-boiled eggs, cut in halves lensrthwise. Remove the yolks. Put through a potato-ricer, season highly with mustard, salt and pepper, and moisten with olive oil
Cook this with the app: pantry check, scaling, and the assistant.