Egg Salad
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
863Calories
76 gProtein
4 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat31 g
Polyunsaturated Fat13 g
Omega-30.3 g
Cholesterol2232 mg
Sodium853 mg
Potassium829 mg
Calcium338 mg
Iron11 mg
Magnesium72 mg
Phosphorus1189 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 69. The excerpt below is the record exactly as published.
Egg Salad. Bread andButtcr. Berries. Cake. Lemon- ade. Egg Salad,— Boil the eggs % an hour, put them in cold water and let stand a few minutes, then take off the shells, taking care not to break the egg. Cut them into halves lengthwise, take out yolks and mix them with i saltspoonful of dry mustard, a little pepper, 2 tablespoon fuls vinegar, i tablespoonful olive oil. Mix very smooth and put back in whites. Place them on a plate and garmsh with lettuce. This rule is for J3 dozen eggs
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