Pickled Eggs
From Cooks in clover, 1889
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
934Calories
78 gProtein
24 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories934 kcal
Protein78 g
Carbohydrates24 g
Fiber8 g
Sugars2.5 g
Total Fat59 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol2232 mg
Sodium871 mg
Potassium1212 mg
Calcium478 mg
Iron14 mg
Magnesium128 mg
Phosphorus1233 mg
Zinc8.2 mg
Copper0.8 mg
Manganese6.4 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A967 mcg
Vitamin E7 mg
Vitamin K50 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)0.8 mg
Folate288 mcg
Choline1769 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.
Pickled Eggs. — Boil them twelve minutes, and place them immediately in cold water, which will! cause the shell to come off easily. Boil some red beets till very soft, peel and mash them fine, and put them into cold vinegar enough to cover the ' eggs; add salt, pepper, cloves and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.