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Stuffed Eggs
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
240Calories
17 gProtein
32 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein17 g
Carbohydrates32 g
Fiber9.7 g
Sugars6.9 g
Total Fat7.3 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol199 mg
Sodium10176 mg
Potassium854 mg
Calcium216 mg
Iron5.5 mg
Magnesium81 mg
Phosphorus255 mg
Zinc2 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D1.2 mcg
Vitamin C44 mg
Vitamin A192 mcg
Vitamin E1.1 mg
Vitamin K452 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate95 mcg
Choline183 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 341. The excerpt below is the record exactly as published.
STUFFED EGGS. Boil the eggs hard; then cut them in two carefully; remove the yel- low and mix it with fried onions, salt, pepper and a little parsley, and a little ham chopped fine
Cook this with the app: pantry check, scaling, and the assistant.