vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad of Eggs
From Soyer's standard cookery, 1912
Serves 2
This salad can be varied to create a dozen different salads, each serving as an excellent hors-d'oeuvre.
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
564Calories
41 gProtein
22 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein41 g
Carbohydrates22 g
Fiber2.7 g
Sugars4 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1129 mg
Sodium452 mg
Potassium1104 mg
Calcium210 mg
Iron6.1 mg
Magnesium74 mg
Phosphorus687 mg
Zinc4.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C24 mg
Vitamin A506 mcg
Vitamin E3.5 mg
Vitamin K32 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.4 mg
Folate174 mcg
Choline895 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 229. The excerpt below is the record exactly as published.
SALAD OF EGGS. — With alternate rows of sliced eggs and either tomatoes, potatoes, cucumbers, or beetroot, and a salad- seasoning composed of oil and vinegar or cream
Cook this with the app: pantry check, scaling, and the assistant.