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Stuffed Eggs

Name: Stuffed Eggs
Yield: 2 servings
Ingredients: Twelve eggs boiled hard; 2 teaspoons of raw mustard; 1 tablespoon of celery seed crushed; ½ teaspoon of cayenne; black pepper; a little lemon juice; a small quantity of chopped ham or chicken

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

680Calories

55 gProtein

10 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein55 g

Carbohydrates9.7 g

Fiber1.2 g

Sugars4.7 g

Total Fat46 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol1183 mg

Sodium440 mg

Potassium695 mg

Calcium248 mg

Iron6.3 mg

Magnesium70 mg

Phosphorus671 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D6.8 mcg

Vitamin C29 mg

Vitamin A521 mcg

Vitamin E3.6 mg

Vitamin K4.5 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)6.2 mg

Folate157 mcg

Choline937 mg

Caffeine0 mg

Water331 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 90. The excerpt below is the record exactly as published.

Stuffed Eggs. Twelve eggs boiled hard; cut them cross ways; take the yolks and add to them 2 teaspoons of raw mustard, 1 tablespoon of celery seed crushed, salt, % teaspoon of cayenne and black pepper, a little lemon juice. A small quantity of chopped ham or chicken

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