Stuffed Eggs
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
264Calories
14 gProtein
2 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein14 g
Carbohydrates2.1 g
Fiber0.8 g
Sugars1.4 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol402 mg
Sodium334 mg
Potassium158 mg
Calcium65 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus196 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A242 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate46 mcg
Choline297 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 40. The excerpt below is the record exactly as published.
Stuffed Eggs 1 tsp. vinegar 1 tbsp. melted butter 3^ tsp. mustard Salt and pepper Hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.