vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Salad (Salade aux Œufs)
From Cookery for every household, 1914
Serves 4
Hard-boiled egg, fillets of anchovy, shrimps, beetroot, &c., may all be used as a garnish or mixed with the fish.
Presented as published in 1914. 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
146Calories
11 gProtein
7 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein11 g
Carbohydrates6.8 g
Fiber0.4 g
Sugars1.2 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Cholesterol280 mg
Sodium271 mg
Potassium327 mg
Calcium62 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C0.6 mg
Vitamin A112 mcg
Vitamin E0.8 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate41 mcg
Choline221 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 284. The excerpt below is the record exactly as published.
Egg Salad (Salade aux CEufs) 6 hard-boiled eggs. 1 lettuce. 1 beetroot. Mayonnaise sauce. 1 dessert-sp. chopped capers. 1 dessert-sp. chopped parsley.
Cook this with the app: pantry check, scaling, and the assistant.