Marguerites

Name: Marguerites
Ingredients: six hard boiled eggs; one scant tablespoon of mustard; half a teaspoon of salt; three tablespoons of oil; one tablespoon of vinegar or lemon juice; half a teaspoon of pepper

From Cooks in clover, 1889

None

Presented as published in 1889. 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

481Calories

39 gProtein

6 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories481 kcal

Protein39 g

Carbohydrates6 g

Fiber1 g

Sugars4 g

Total Fat32 g

Saturated Fat9.9 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol1119 mg

Sodium1718 mg

Potassium434 mg

Calcium167 mg

Iron4 mg

Magnesium41 mg

Phosphorus537 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D6.6 mcg

Vitamin C6 mg

Vitamin A448 mcg

Vitamin E3.2 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.3 mg

Folate136 mcg

Choline883 mg

Caffeine0 mg

Water252 g

As published

This recipe was extracted from Cooks in clover (1889), page 25. The excerpt below is the record exactly as published.

Marguerites. — Six hard boiled eggs, lettuce to make the shells, one scant tablespoon of mustard, half a teaspoon of salt, three tablespoons of oil, one tablespoon of vinegar or lemon juice, and half a teaspoon of pepper

Cook this with the app: pantry check, scaling, and the assistant.