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Eggs, Devilled

Name: Eggs, Devilled
Yield: 1 servings
Ingredients: four hard-boiled eggs; a teaspoonful of anchovy sauce; a little cayenne pepper; salt; small cress; finely cut lettuce

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

312Calories

26 gProtein

2 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories312 kcal

Protein26 g

Carbohydrates2.5 g

Fiber0 g

Sugars2.5 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.8 g

Cholesterol746 mg

Sodium758 mg

Potassium271 mg

Calcium103 mg

Iron2.4 mg

Magnesium31 mg

Phosphorus344 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.3 mg

Folate91 mcg

Choline589 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.

Eggs, Devilled. — Cut four hard- boiled eggs into halves ; remove the yolks without breaking the whites ; mix the yolks with a teaspoonful of anchovy sauce, a little cayenne pepper and salt, and fill the white cups with it ; set them to stand, by cutting off the pointed tip, on a dish, surround them with small cress and finely cut lettuce

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