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Eggs, Pickled
From Cassell's dictionary of cookery, 1892
Serves 5
A cheap pickle when eggs are plentiful.
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
535Calories
45 gProtein
3 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein45 g
Carbohydrates3.2 g
Fiber0.1 g
Sugars1.4 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol1339 mg
Sodium513 mg
Potassium499 mg
Calcium207 mg
Iron6.3 mg
Magnesium44 mg
Phosphorus717 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.2 mcg
Vitamin C0.2 mg
Vitamin A576 mcg
Vitamin E3.8 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate169 mcg
Choline1058 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 498. The excerpt below is the record exactly as published.
Eggs, Pickled. — Eemove the shells from three or f oiu' dozen hard-boiled eggs ; do not break them, but arrange carefully in large- mouthed jars. Boil one pint of vinegar, with allspice, ginger, and a couple of cloves of garlic
Cook this with the app: pantry check, scaling, and the assistant.