gluten-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium16 mg
Potassium16 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 43. The excerpt below is the record exactly as published.
EGG SALAD Take any number of hard-boiled eggs and re- move the shells and cut in halves. Remove care- fully the yellows and make a dressing of them with chopped ham, pepper, and salt, made mustard, 153 THE BLUE GRASS COOK BOOK butter, and a little cream
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