Stuffed Eggs
From A text-book of cooking, 1915
Chopped chicken or ham may be omitted or replaced with chopped pickle or olive.
Presented as published in 1915. 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
74Calories
3 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein2.6 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0.8 g
Total Fat7.1 g
Saturated Fat3.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol20 mg
Sodium1372 mg
Potassium52 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.3 mcg
Choline12 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 71. The excerpt below is the record exactly as published.
STUFFED EGGS Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients : 1 tablespoonful chopped chicken 6 drops vinegar or ham | teaspoonful mustard ^ teaspoonful salt Cayenne 1 teaspoonful olive oil or melted butter Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves. The chopped chicken or ham may be omitted from the egg mixture, or a little chopped pickle or olive may be used instead of the meat. Salad dressing may be served with Stuffed Eggs. CREAM SALAD DRESSING 2 tablespoonf uls butter 1 teaspoonful salt 2 tablespoonfuls flour \ teaspoonful mustard
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