vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Leviled Eggs
From San Rafael cook book, 1906, 1906
Serves 1
May add chopped ham or serve with mayonnaise.
Presented as published in 1906. 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
653Calories
53 gProtein
17 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein53 g
Carbohydrates17 g
Fiber6.8 g
Sugars4.2 g
Total Fat53 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.7 g
Omega-30.1 g
Cholesterol1519 mg
Sodium577 mg
Potassium1062 mg
Calcium263 mg
Iron9 mg
Magnesium87 mg
Phosphorus868 mg
Zinc5.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D8 mcg
Vitamin C21 mg
Vitamin A1160 mcg
Vitamin E12 mg
Vitamin K21 mcg
Vitamin B61.3 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)2.5 mg
Folate216 mcg
Choline1189 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
LEVILED EGGS— Mrs. W. F. Jones. Boil 8 eggs hard and lay in coldl water until cold. Take off the SALADS SS> shells, cut in halves, slicing off a small piece of the 'big end to make them stand. Remove the yolks and ruh smooth; add a little mustard, a tablespoon of butter, a dash of cayenne, and a few idrops of vinegar or lemon juice, also salt
Cook this with the app: pantry check, scaling, and the assistant.