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Pickled Eggs
From The new practical housekeeping, 1890
Serves 6
Ginger and cloves may be used instead of cinnamon and mace. Can also use beet pickles for coloring.
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.4 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.1 mg
Potassium6.6 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.1 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 170. The excerpt below is the record exactly as published.
Pickled Eggs. — Pint strong vinegar, half pint cold water, tea- spoon each cinnamon, allspice and mace
Cook this with the app: pantry check, scaling, and the assistant.