pescatariangluten-freenut-freesoy-free

Stuffed Eggs

Name: Stuffed Eggs
Yield: 2 servings
Ingredients: Eggs hard cooked may be cut lengthwise or crosswise; Potted meat or poultry, 1/2 as much as yolks; Salmon or other delicate fish, same bulk as yolks; Grated cheese to taste, about 1 T. to 3 yolks; 1 tsp. butter melted to 3 yolks

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Can be served hot with white sauce or cold without sauce.

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

511Calories

53 gProtein

3 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein53 g

Carbohydrates2.6 g

Fiber0 g

Sugars1.1 g

Total Fat32 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1179 mg

Sodium887 mg

Potassium611 mg

Calcium220 mg

Iron5.5 mg

Magnesium56 mg

Phosphorus954 mg

Zinc4.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A492 mcg

Vitamin E3.7 mg

Vitamin K1 mcg

Vitamin B60.6 mg

Vitamin B124.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1 mg

Folate141 mcg

Choline883 mg

Caffeine0 mg

Water332 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 72. The excerpt below is the record exactly as published.

Stuffed eggs. Eggs hard cooked may be cut lengthwise or crosswise, the yolks removed, mashed and seasoned, moulded into balls and replaced in the whites, making egg baskets. Or the whites may be evenly filled and the two sides placed together, mak- ing stuffed eggs. Materials that may be added to the yolks: 1. Potted meat or poultry, y2 as much as yolks. 2. Salmon or other delicate fish, same bulk as yolks. 3. Grated cheese to taste, about 1 T. to 3 yolks. 4. Oil, mustard, vinegar and parsley to taste. Except on No. 4, allow 1 tsp. butter melted to 3 yolks

Read the full page as publishedCollapse the page

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