gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
106Calories
7 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein7 g
Carbohydrates12 g
Fiber4 g
Sugars3.7 g
Total Fat5.5 g
Saturated Fat1.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol2.2 mg
Sodium2755 mg
Potassium656 mg
Calcium68 mg
Iron3.9 mg
Magnesium29 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C4 mg
Vitamin A8.1 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate31 mcg
Choline38 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.
EGG SALAD. Boil seven eggs till hard cooked, and when cold shell them, cut each through the center and remove the yolks. Next make a mixture as follows: One tablespoonful of chopped ham, 6 chopped olives, 10 cooked mushrooms chopped fine, the yolks of the eggs and a high seasoning of salt, pepper and a dash of curry powder
Cook this with the app: pantry check, scaling, and the assistant.