Egg Salad in Green Peppers a la Vevan
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a complete salad for lunch or dinner.
Presented as published in 1924. 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
461Calories
33 gProtein
40 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein33 g
Carbohydrates40 g
Fiber5.7 g
Sugars9.6 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium395 mg
Potassium1817 mg
Calcium247 mg
Iron4.9 mg
Magnesium96 mg
Phosphorus585 mg
Zinc4.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C86 mg
Vitamin A422 mcg
Vitamin E3.5 mg
Vitamin K143 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate141 mcg
Choline609 mg
Caffeine0 mg
Water1041 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 55. The excerpt below is the record exactly as published.
Egg Salad in Green Peppers & la Vevan Salade d’CEufs aux Piments a la Vevan For Six Persons Take seven peppers, one head of lettuce, two tomatoes, four eggs, juice of a large lemon, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.