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Salad Eggs

Name: Salad Eggs
Yield: 2 servings
Ingredients: 12 eggs hard; y2 teaspoon each of onion juice; y2 teaspoon each of celery salt; 1-3 spoon mixed mustard; enough olive oil to moisten

From The Times cook book, no. 2, 1905

Serves 2

Presented as published in 1905. 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

471Calories

38 gProtein

4 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein38 g

Carbohydrates4.1 g

Fiber0.2 g

Sugars3.4 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.4 g

Omega-30.1 g

Cholesterol1119 mg

Sodium374 mg

Potassium401 mg

Calcium177 mg

Iron4.2 mg

Magnesium37 mg

Phosphorus525 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D6.6 mcg

Vitamin C0.4 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate132 mcg

Choline882 mg

Caffeine0 mg

Water225 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 166. The excerpt below is the record exactly as published.

SALAD EGGS. Boil 12 eggs hard, peel care- fully and cut in halves, mash the- yolks, add salt, pepper, y2 teaspoon each of onion juice and celery salt, 1-3 spoon mixed mustard, enough olive oil to moisten

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