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Pickled Eggs

Name: Pickled Eggs
Yield: 2 servings
Ingredients: Six eggs; One pint of vinegar; Twenty four whole cloves; One-half tea-spoonful of salt; One-half tea-spoonful of pepper; One-half tea-spoonful of ground mustard

From The Pattern cook-book, 1890

Serves 2

Great accompaniment for broiled steak.

Presented as published in 1890. 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

430Calories

23 gProtein

41 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories430 kcal

Protein23 g

Carbohydrates41 g

Fiber21 g

Sugars2.2 g

Total Fat23 g

Saturated Fat7.1 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat5.2 g

Omega-30.4 g

Cholesterol558 mg

Sodium968 mg

Potassium842 mg

Calcium484 mg

Iron10 mg

Magnesium182 mg

Phosphorus381 mg

Zinc3.4 mg

Copper0.4 mg

Manganese36 mg

Vitamin D3 mcg

Vitamin C0.2 mg

Vitamin A245 mcg

Vitamin E6.9 mg

Vitamin K87 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.1 mg

Folate88 mcg

Choline465 mg

Caffeine0 mg

Water347 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 142. The excerpt below is the record exactly as published.

PICKLED EGGS. These make a nice accompaniment for broiled steak. Six eggs. One pint of vinegar. Twenty four whole cloves. One-half tea-spoonful of salt. One-half tea-spoonful of pepper. One-half tea-spoonful of ground mustard

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