Stuffed Eggs
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Plain baked eggs make a quite pretty breakfast dish.
Presented as published in 1902. 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
515Calories
38 gProtein
4 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein38 g
Carbohydrates3.9 g
Fiber0 g
Sugars3.4 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Cholesterol1155 mg
Sodium376 mg
Potassium394 mg
Calcium160 mg
Iron3.6 mg
Magnesium31 mg
Phosphorus526 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 45. The excerpt below is the record exactly as published.
STUFFED EGGS. Six hard-boiled eggs out in two, take ont the yolks and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion-juice, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.