pescatariangluten-freedairy-freenut-freesoy-free
Luncheon Eggs
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
465Calories
42 gProtein
3 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein42 g
Carbohydrates2.6 g
Fiber0.3 g
Sugars1.2 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1129 mg
Sodium1058 mg
Potassium507 mg
Calcium207 mg
Iron6.1 mg
Magnesium50 mg
Phosphorus640 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A482 mcg
Vitamin E3.7 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.2 mg
Folate143 mcg
Choline895 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.
Luncheon Eggs Boil a dozen fresh eggs for fifteen minutes ; throw them in cold water for ten minutes, and remove the shells; cut the eggs in halves lengthwise. Take out the yOlks, and rub to a paste with a tablespoonful of French mustard, two of anchovy paste, one of olive oil, with salt and cayenne
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