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Stuffed Egg Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
494Calories
25 gProtein
12 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein25 g
Carbohydrates12 g
Fiber0 g
Sugars1.9 g
Total Fat38 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat15 g
Omega-31.5 g
Cholesterol582 mg
Sodium692 mg
Potassium703 mg
Calcium130 mg
Iron3 mg
Magnesium41 mg
Phosphorus395 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.2 mcg
Vitamin C1 mg
Vitamin A244 mcg
Vitamin E2.5 mg
Vitamin K105 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate73 mcg
Choline467 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Stuffed Egg Salad Cook six eggs in boiling water for half an hour, chill and shell them. Cut in halves lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with two tablespoons of mayonnaise ; add three tablespoons of chopped ham, one teaspoon of lemon juice, a quarter of a tea- spoon of made mustard and a dash of cayenne. Refill the whites heaping them with the mixture. Arrange on lettuce leaves and serve with an extra dish of mayonnaise
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