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Pickled Eggs

Name: Pickled Eggs
Yield: 1 servings
Ingredients: 1/2 teaspoon mustard; 1 pt. of vinegar; 6 hard-boiled eggs; whole clove in each

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

485Calories

38 gProtein

7 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein38 g

Carbohydrates6.8 g

Fiber1.8 g

Sugars3.5 g

Total Fat33 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol1119 mg

Sodium416 mg

Potassium434 mg

Calcium185 mg

Iron4.2 mg

Magnesium44 mg

Phosphorus525 mg

Zinc3.3 mg

Copper0.1 mg

Manganese3.1 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A448 mcg

Vitamin E3.5 mg

Vitamin K8 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.3 mg

Folate133 mcg

Choline884 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 32. The excerpt below is the record exactly as published.

PICKLED EGGS.— Rub together H teaspoon mustard with a little cold vinegar; let 1 pt. of vinegar come to a boil, add the spice and cook 1 minute. Pour over 6 hard-boiled eggs with whole clove in each

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