gluten-freenut-freesoy-freefish-freeshellfish-free
Picnic Eggs
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
893Calories
62 gProtein
6 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein62 g
Carbohydrates5.9 g
Fiber0 g
Sugars3.7 g
Total Fat78 g
Saturated Fat30 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol1255 mg
Sodium1060 mg
Potassium461 mg
Calcium894 mg
Iron3.7 mg
Magnesium58 mg
Phosphorus999 mg
Zinc7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A779 mcg
Vitamin E3.9 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2 mg
Niacin (B3)0.2 mg
Folate154 mcg
Choline882 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.
Picnic Eggs. Boil 6 eggs until hard, halve lengthwise, and remove yolks. Chop fine, with cold chicken, or cheese, season with butter
Cook this with the app: pantry check, scaling, and the assistant.