Salad Eggs
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
These are very appetizing on a journey.
Presented as published in 1904. 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
468Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium378 mg
Calcium151 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus517 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 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
Water238 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 39. The excerpt below is the record exactly as published.
ard- boiled eggs of picnics or luncheon baskets is to make them into salad eggs. Remove the shells, cut in halves, take out the yolks, and with a silver fork rub them smooth ; stir in oil and vinegar in the proportion of one spoonful of vin- egar to two of oil ; season with salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.