Golden Rod Eggs
From The Central cook book, 1924
Serve warm.
Presented as published in 1924. 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
737Calories
35 gProtein
99 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein35 g
Carbohydrates99 g
Fiber5.2 g
Sugars12 g
Total Fat21 g
Saturated Fat6.1 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol560 mg
Sodium1180 mg
Potassium443 mg
Calcium298 mg
Iron8.6 mg
Magnesium65 mg
Phosphorus482 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E2 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.2 mg
Folate258 mcg
Choline470 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Golden Rod Eggs 3 eggs. Salt. 6 slices of toast. Rhepper as Butter. Mayonnaise. Hard-boil the eggs, put the yolks through potato ricer, slice whites of eggs on toast, sprinkle whites with yolks as they come through ricer, and cover with mayonnaise. : Mrs. H. Bratz STevicK. Stuffed Eggs, Spanish Style Cut hard-boiled eggs in halves, lengthwise. Remove yolks and mash. Add finely chopped onion, finely chopped celery and chopped green or red pepper
Cook this with the app: pantry check, scaling, and the assistant.