Pickled Eggs
From The universal cookery book, 1887
They look pretty and taste good.
Presented as published in 1887. 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
930Calories
76 gProtein
7 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories930 kcal
Protein76 g
Carbohydrates6.7 g
Fiber0 g
Sugars6.7 g
Total Fat64 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.5 g
Cholesterol2238 mg
Sodium744 mg
Potassium756 mg
Calcium300 mg
Iron7.1 mg
Magnesium60 mg
Phosphorus1032 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A894 mcg
Vitamin E6.2 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)0.4 mg
Folate264 mcg
Choline1764 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.
Pickled Eggs. Boil one or two dozen eggs until hard ; when cool enough, remove the shells carefully, and then put the eggs in a jar containing vinegar in which beets have been pickled
Cook this with the app: pantry check, scaling, and the assistant.