Stuffed Eggs

Name: Stuffed Eggs
Ingredients: One dozen hard boiled eggs; one-half teaspoonful of mustard; two heaping tablespoonfuls of cold boiled ham or chicken; one tablespoonful of butter; one tablespoonful of pickles; salt and pepper to taste

From The Fredericksburg home kitchen cook book, 1921

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

933Calories

76 gProtein

7 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories933 kcal

Protein76 g

Carbohydrates7.1 g

Fiber0.2 g

Sugars6.9 g

Total Fat75 g

Saturated Fat20 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.5 g

Omega-30 g

Cholesterol2269 mg

Sodium877 mg

Potassium777 mg

Calcium310 mg

Iron7.2 mg

Magnesium62 mg

Phosphorus1039 mg

Zinc6.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0.3 mg

Vitamin A895 mcg

Vitamin E6.2 mg

Vitamin K4 mcg

Vitamin B60.7 mg

Vitamin B126.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)0.4 mg

Folate265 mcg

Choline1764 mg

Caffeine0 mg

Water464 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 12. The excerpt below is the record exactly as published.

Stuffed Eggs. One dozen hard boiled eggs; one-half teaspoonful of mustard; two heaping tablespoonfuls of cold boiled ham or chicken; one tablespoonful of butter; one table- spoonful of pickles; salt and pepper to taste

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