gluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs
From The complete cook book, 1900
Serves 1
Serve with white sauce and garnish with watercress or parsley.
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
872Calories
65 gProtein
5 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein65 g
Carbohydrates4.8 g
Fiber0.8 g
Sugars3.8 g
Total Fat64 g
Saturated Fat27 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.4 g
Omega-30.2 g
Cholesterol1245 mg
Sodium1794 mg
Potassium878 mg
Calcium183 mg
Iron5.5 mg
Magnesium64 mg
Phosphorus855 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D7.5 mcg
Vitamin C0.3 mg
Vitamin A632 mcg
Vitamin E4.1 mg
Vitamin K5.1 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)7.1 mg
Folate138 mcg
Choline990 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 89. The excerpt below is the record exactly as published.
STUFFED EGGS. Take six hard-boiled eggs. Hull them and slice a piece off of each end to make them stand well. Cut in half and remove their yolks, rub them to a paste with 190 The Complete Cook Book. two tablespoonfuls of melted butter or olive oil. Sea- SOD to taste with finely chopped green onion, minced parsley, mustard, lemon, a little chopped cucumber pickle and half the quantity of grated ham
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