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Stuffed Egg Salad

Name: Stuffed Egg Salad
Yield: 1 servings
Ingredients: Cook eggs for 0.5 hour; a little melted butter; some chopped ham or tongue; salt; pepper; mustard

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

239Calories

13 gProtein

1 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories239 kcal

Protein13 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat20 g

Saturated Fat9.9 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium143 mg

Potassium141 mg

Calcium59 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus201 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A252 mcg

Vitamin E1.4 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline297 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.

STUFFED EGG SALAD. Cook eggs for y2 hour. Let cool, then shell, cut in halves with a sharp knife and remove yolk from white. Rub yolks to a paste with a little melted butter, some chopped ham or tongue, and salt, pepper and mustard

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