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Egg Salad

Name: Egg Salad
Yield: 1 servings
Ingredients: Cut three large blades of celery; whites of five hard boiled eggs; a little salt; and pepper; pour over a plain dressing; garnish with celery leaves

From The new Annie Dennis cook book, 1905

Serves 1

Presented as published in 1905. 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

419Calories

32 gProtein

9 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories419 kcal

Protein32 g

Carbohydrates9.1 g

Fiber0 g

Sugars2.8 g

Total Fat27 g

Saturated Fat8.2 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.5 g

Cholesterol933 mg

Sodium495 mg

Potassium819 mg

Calcium213 mg

Iron3 mg

Magnesium46 mg

Phosphorus471 mg

Zinc2.8 mg

Copper0 mg

Manganese0.2 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A373 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate110 mcg

Choline735 mg

Caffeine0 mg

Water367 g

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.

Egg Salad 'Cut three large blades of celery into pieces, and put into a salad bowl. Chop the whites of five hard boiled eggs and add to the celery, with a little salt and pepper ; slice the yolks of the eggs in thin rounds, lay over the salad, pour over a plain dressing and garnish with celery leaves

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