Stuffed Eggs

Name: Stuffed Eggs
Ingredients: Hard-boil eggs.; 1 tablespoon olive oil or melted butter; 1 teaspoon mustard (the kind prepared for table); 1 teaspoon salt; dash cayenne pepper

From The Mary Frances cook book, 1912

If used for table, serve with White Sauce poured around them. If used for picnic, wrap waxed paper around each until needed.

Presented as published in 1912. 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

468Calories

38 gProtein

4 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein38 g

Carbohydrates3.6 g

Fiber0.2 g

Sugars3.4 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol1119 mg

Sodium2765 mg

Potassium387 mg

Calcium155 mg

Iron3.7 mg

Magnesium33 mg

Phosphorus522 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 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

Water228 g

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 33. The excerpt below is the record exactly as published.

Stuffed Eggs. 1. Hard-boil eggs. 2. Drop into cold water. Remove shells. 3. Cut each in half lengthwise. 4. Turn out yolks into a bowl. 5. Carefully place whites together in pairs. 6. Mash yolks with back of a spoon. 7. For every 6 yolks, put into the bowl 1 tablespoon olive oil or melted butter I teaspoon mustard (the kind prepared for table) I teaspoon salt dash cayenne pepper

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