Stuffed Eggs

Name: Stuffed Eggs
Ingredients: 4 hard cooked eggs — cut into halves; 2 T. grated cheese; 1 t. vinegar or salad dressing; 1 T. melted butter; f. g. pepper; Salt to season.

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

161Calories

5 gProtein

2 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein4.6 g

Carbohydrates1.9 g

Fiber0 g

Sugars0 g

Total Fat15 g

Saturated Fat9.2 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol42 mg

Sodium268 mg

Potassium31 mg

Calcium138 mg

Iron0.1 mg

Magnesium5.6 mg

Phosphorus100 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A127 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate1.3 mcg

Choline4.7 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 22. The excerpt below is the record exactly as published.

Stuffed Eggs 4 hard cooked eggs^ — cut into halves, lengthwise or crosswise. To the 4 yolks, mashed, add 2 T. grated cheese 1 t. vinegar or salad dressing f. g. pepper Salt to season. 1 T. melted butter

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