Stuffed Eggs
From Granite City cook book, 1900
Serve with celery.
Presented as published in 1900. 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
258Calories
20 gProtein
11 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein20 g
Carbohydrates11 g
Fiber2.7 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium231 mg
Potassium393 mg
Calcium110 mg
Iron3.1 mg
Magnesium29 mg
Phosphorus330 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C5 mg
Vitamin A243 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline441 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 12. The excerpt below is the record exactly as published.
STUFFED EGGS. Cut hard boiled eggs in halves, re- move the yolks, chop and mix with them cold chicken or veal and a little chopped onion, parsley and a few soaked bread crumbs. Season, and add the uncooked yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.