Egg Salad
From The art of living in Australia, 1893
Total Cost—1s. 0d.
Presented as published in 1893. 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
568Calories
42 gProtein
25 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein42 g
Carbohydrates25 g
Fiber0 g
Sugars2.6 g
Total Fat32 g
Saturated Fat9.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.5 g
Omega-30.3 g
Cholesterol1119 mg
Sodium619 mg
Potassium1253 mg
Calcium254 mg
Iron5.5 mg
Magnesium74 mg
Phosphorus711 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.4 mg
Vitamin K130 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.5 mg
Folate142 mcg
Choline884 mg
Caffeine0 mg
Water811 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 223. The excerpt below is the record exactly as published.
EGG SALAD. 6 Eggs 6d. 1 Lettuce Id. 1 bunch Watercress . Id. Mayonnaise or Salad Dressing . id. 1 Beetroot
Cook this with the app: pantry check, scaling, and the assistant.