Stuffed Egg Salad

Name: Stuffed Egg Salad
Ingredients: Hard boil an egg.; salad dressing; chopped ham; lettuce leaves; cheese straws; watercress

From Good Housekeeping summer cookery book, 1932

Presented as published in 1932. 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

99Calories

6 gProtein

3 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories99 kcal

Protein6.3 g

Carbohydrates3.1 g

Fiber0 g

Sugars2.5 g

Total Fat6.5 g

Saturated Fat1.8 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium250 mg

Potassium70 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.1 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.

STUFFED Ecc SALAD Hard boil an egg. Cut it in half and remove the yolk. Moisten with salad dressing, add chopped ham and pile mixture into whites. Cut a small slice from the base of each white, stand on lettuce leaves and serve with cheese straws and watercress

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