Egg Salad

Name: Egg Salad
Ingredients: Dice hard-boiled eggs; season with boiled dressing; serve on a bed of lettuce; sprinkle with chopped parsley

From Science of food & cookery, 1921

Presented as published in 1921. 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

246Calories

17 gProtein

21 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories246 kcal

Protein17 g

Carbohydrates21 g

Fiber0 g

Sugars0.4 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium239 mg

Potassium972 mg

Calcium141 mg

Iron1.9 mg

Magnesium50 mg

Phosphorus313 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K123 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water649 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 107. The excerpt below is the record exactly as published.

EGG SALAD Dice hard-boiled eggs, season with boiled dressing, serve on a bed of lettuce, and sprinkle with chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.