Eggs Stuffed a la Valparaiso

Name: Eggs Stuffed a la Valparaiso
Ingredients: four eggs; a cup of warm milk; a teaspoon of olive oil; a well-beaten egg; a pinch of salt; enough flour to make it as thick as double cream

From Pan-Pacific cook book, 1915

Can season yolk paste with anchovy paste, sardines, cheese, or ham.

Presented as published in 1915. 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

816Calories

45 gProtein

99 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories816 kcal

Protein45 g

Carbohydrates99 g

Fiber0 g

Sugars0.9 g

Total Fat26 g

Saturated Fat8.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol930 mg

Sodium358 mg

Potassium516 mg

Calcium164 mg

Iron11 mg

Magnesium63 mg

Phosphorus630 mg

Zinc4.1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)8.6 mg

Folate318 mcg

Choline735 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 26. The excerpt below is the record exactly as published.

EGGS STUFFED A LA VALPARAISO Boil four eggs hard ; remove shells and cut in two length- wise. Mash the yolks with a little thick cream and a few 52 EGG ENTREES bread crumbs. Season highly and fill the whites. Have ready a batter made of a well-beaten egg, a teaspoon of olive oil, a cup of warm milk, a pinch of salt and enough flour to make it as thick as double cream

Cook this with the app: pantry check, scaling, and the assistant.