vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pickled Eggs
From The new practical housekeeping, 1890
Serves 16
Eggs are also nice pickled with beets or in the vinegar from them.
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
88Calories
6 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein6.5 g
Carbohydrates1.7 g
Fiber0.5 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium91 mg
Calcium42 mg
Iron1.1 mg
Magnesium9.7 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 433. The excerpt below is the record exactly as published.
a half ounce each black pepper, Jamaica pepper and ginger tied in a bag ; put eggs in jar, pour boiling vinegar over, put in bag of spices, and when cold tie down to exclude the air. The above will pickle about sixteen eggs. Some spice with two teaspoons each allspice, cinnamon and mace to auart vinegar, and dilute with pint w^ater
Cook this with the app: pantry check, scaling, and the assistant.