Egg Salad
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Can be served on lettuce leaves for a fresh presentation.
Presented as published in 1895. 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
960Calories
77 gProtein
4 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories960 kcal
Protein77 g
Carbohydrates4.1 g
Fiber0.6 g
Sugars13 g
Total Fat68 g
Saturated Fat24 g
Monounsaturated Fat30 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol1256 mg
Sodium5589 mg
Potassium1237 mg
Calcium203 mg
Iron7.5 mg
Magnesium79 mg
Phosphorus967 mg
Zinc8.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.7 mg
Vitamin K4.7 mcg
Vitamin B61.4 mg
Vitamin B124.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)9.4 mg
Folate144 mcg
Choline1064 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 40. The excerpt below is the record exactly as published.
Egg Salad. Boil six eggs hard; chop the whites fine, and rub the yolks smooth with a silver spoon. Sprinkle in a little salt, pepper and chopped celery. Mix in mayon- naise dressing, put this on lettuce leaves with a cup of chopped chicken or of ham
Cook this with the app: pantry check, scaling, and the assistant.