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Hard Boiled Eggs for Garnishing
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
48Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein4.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.2 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium57 mg
Potassium49 mg
Calcium28 mg
Iron0.6 mg
Magnesium7.2 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 104. The excerpt below is the record exactly as published.
HARD BOILED EGGS FOR GARNISHING. Quantity for 6 Persons. 4 — 5 eggs 2 qts. of water
Cook this with the app: pantry check, scaling, and the assistant.