Pickled Eggs

Name: Pickled Eggs
Ingredients: Boil 6 eggs; 6 freshly boiled beats; enough vinegar to cover them; 2 teaspoons of celery seed; 4 pepper corns; i teaspoon of mustard seed; a few blades of mace

From The way to the heart, 1905

Nice for garnishing a dish of salad.

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

815Calories

53 gProtein

84 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories815 kcal

Protein53 g

Carbohydrates84 g

Fiber17 g

Sugars63 g

Total Fat33 g

Saturated Fat9.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1036 mg

Potassium2913 mg

Calcium400 mg

Iron14 mg

Magnesium254 mg

Phosphorus951 mg

Zinc7.2 mg

Copper0.9 mg

Manganese3.3 mg

Vitamin D6 mcg

Vitamin C29 mg

Vitamin A496 mcg

Vitamin E3.7 mg

Vitamin K5.3 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.2 mg

Folate772 mcg

Choline937 mg

Caffeine0 mg

Water909 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 13. The excerpt below is the record exactly as published.

Pickled Eggs. Boil 6 eggs for 20 minutes, and throw them in cold water. Remove the shells and put in a jar with 6 freshly boiled beats that have been sliced. Scald enough vinegar to cover them, and add 2 teaspoons of celery seed, 4 pepper corns, i teaspoon of 48 TESTED VlkOINIA RECIPES. mustard seed and a few blades of mace

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