vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Forced Eggs for Salad
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
431Calories
38 gProtein
2 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein38 g
Carbohydrates2.4 g
Fiber0.1 g
Sugars1.1 g
Total Fat35 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1135 mg
Sodium427 mg
Potassium418 mg
Calcium170 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus596 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0.1 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 24. The excerpt below is the record exactly as published.
FORCED EGGS FOR SALAD. Boil six fresh eggs twelve minutes; when cold, halve them lengthwise, remove the yolks, pound them to a paste with one-third quantity fresh butter ; add quarter- teaspoon mace, cayenne pepper to season well
Cook this with the app: pantry check, scaling, and the assistant.