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Salad, Stuffed Eggs
From Cassell's dictionary of cookery, 1892
Serves 1
Send salad cream to table separately.
Presented as published in 1892. 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
454Calories
41 gProtein
2 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein41 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat36 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1146 mg
Sodium867 mg
Potassium481 mg
Calcium197 mg
Iron5.8 mg
Magnesium44 mg
Phosphorus626 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.5 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.6 mg
Folate143 mcg
Choline892 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1649. The excerpt below is the record exactly as published.
Salad, Stuffed Eggs for.— Remove the skin and bone from three ancho\'ies, pound the flesh in a mortar, and press it through a sieve. If the anchovies are objected to, substitute for them two ounces of potted ham and two ounces of veal and fat bacon. Boil six eggs for a quarter of an hour ; put them into cold water, then strip off the shell, and cut them into halves lengthwise. Take out the hard yolks, and put them in a mortar with a third of their bulk in fresh butter, the pounded anchovies, a pinch of powdered mace, and a pinch of cayenne
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Cook this with the app: pantry check, scaling, and the assistant.