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Picnic Eggs

Name: Picnic Eggs
Yield: 1 servings
Ingredients: 6 hard-boiled eggs; cold chicken or cheese; butter to taste

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

1159Calories

77 gProtein

8 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1159 kcal

Protein77 g

Carbohydrates7.5 g

Fiber0 g

Sugars3.9 g

Total Fat90 g

Saturated Fat42 g

Monounsaturated Fat25 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol1289 mg

Sodium1484 mg

Potassium509 mg

Calcium1352 mg

Iron3.8 mg

Magnesium76 mg

Phosphorus1295 mg

Zinc9.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A984 mcg

Vitamin E4.4 mg

Vitamin K5 mcg

Vitamin B60.5 mg

Vitamin B125.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.3 mg

Folate168 mcg

Choline882 mg

Caffeine0 mg

Water286 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.

PICNIC EGGS. — Cut 6 hard-boiled eggs in halves lengthwise. Remove yolks and chop fine with cold chicken or cheese

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