gluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
694Calories
55 gProtein
7 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein55 g
Carbohydrates6.5 g
Fiber0 g
Sugars1.1 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol1219 mg
Sodium508 mg
Potassium787 mg
Calcium175 mg
Iron8.7 mg
Magnesium55 mg
Phosphorus751 mg
Zinc7.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C3.7 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B127.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)5.2 mg
Folate149 mcg
Choline882 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 35. The excerpt below is the record exactly as published.
Stuffed Eggs. — Boil eggs twenty minutes. Remove the shells and cut carefully lengthwise; remove yolks and put whites of each egg together that they may not become mixed. Make a force meat of one cup cold meat chopped fine. If chicken be used, season with celery or parsley; if ham, with mustard and cayenne ; if veal, with lemon juice or horseradish catsup. Add salt, pepper, melted butter
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