Egg Salad
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
348Calories
27 gProtein
10 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein27 g
Carbohydrates9.8 g
Fiber0 g
Sugars2.2 g
Total Fat21 g
Saturated Fat6.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium284 mg
Potassium564 mg
Calcium132 mg
Iron2.5 mg
Magnesium34 mg
Phosphorus387 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate88 mcg
Choline588 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Egg Salad. Boiled Corn-Bread. Loppered Milk. Egg Salad, — Slice hard-boiled eggs, ar- range them upon crisp lettuce leaves, and pour over all a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.