vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Stuffed Eggs

Name: Stuffed Eggs
Yield: 2 servings
Ingredients: 1 dozen hard boiled eggs; 2 tbls. butter; 1/4 t-spoon salt; 1^ t-spoon pepper; 1/2 cup mayonnaise

From Atlanta women's club cook book, 1921

Serves 2

From Mrs. Lee Hagan.

Presented as published in 1921. 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

845Calories

39 gProtein

5 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein39 g

Carbohydrates4.8 g

Fiber0.4 g

Sugars3.7 g

Total Fat84 g

Saturated Fat16 g

Monounsaturated Fat22 g

Polyunsaturated Fat29 g

Omega-32.9 g

Cholesterol1174 mg

Sodium1016 mg

Potassium415 mg

Calcium164 mg

Iron3.9 mg

Magnesium34 mg

Phosphorus533 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A456 mcg

Vitamin E4.9 mg

Vitamin K94 mcg

Vitamin B60.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.2 mg

Folate135 mcg

Choline901 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 27. The excerpt below is the record exactly as published.

STUFFED EGGS. 1 dozen hard boiled eggs. 2 tbls. butter. 1/4 t-spoon salt. l^ t-spoon pepper. 1/2 cup mayonnaise

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