Stuffed Egg Salad

Name: Stuffed Egg Salad
Ingredients: Cook 6 eggs; 2 tablespoonfuls of mayonnaise; 3 tablespoonfuls of potted or deviled ham; i teaspoonful of lemon juice; ^ of a teaspoonful of made mustard; a dash of cayenne

From 365 tasty dishes, 1906

Presented as published in 1906. 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

715Calories

42 gProtein

7 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein42 g

Carbohydrates7.4 g

Fiber0 g

Sugars1.4 g

Total Fat56 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat19 g

Omega-31.6 g

Cholesterol1144 mg

Sodium1087 mg

Potassium492 mg

Calcium174 mg

Iron5.6 mg

Magnesium41 mg

Phosphorus654 mg

Zinc4.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6.4 mcg

Vitamin C2 mg

Vitamin A484 mcg

Vitamin E4.8 mg

Vitamin K46 mcg

Vitamin B60.6 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate144 mcg

Choline923 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 23. The excerpt below is the record exactly as published.

Stuffed Egg Salad. Cook 6 eggs in boiling water for half an hour, chill and shell them. Cut in halves May. lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with 2 tablespoonfuls of mayon- naise; add 3 tablespoonfuls of potted or deviled ham, i teaspoonful of lemon juice, ^ of a teaspoonful of made mustard and a dash of cayenne

Cook this with the app: pantry check, scaling, and the assistant.